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–+ servings

Conchiglie with Clam Sauce

Shell-shaped conchiglie pasta with a light and briny clam sauce.
prep_time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main course (Entrée)
Cuisine Italian
Servings 4 servings

Equipment

  • Large Pot
  • skillet

Ingredients
  

Pasta

  • 12 oz conchiglie pasta
  • 1 tbsp salt for pasta water

Sauce

  • 2 cans clams 6.5 oz each, drained, juice reserved
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 cup white wine
  • 0.5 tsp red pepper flakes

Instructions
 

  • Boil a large pot of water, add salt, and cook conchiglie according to package instructions until al dente. Drain and set aside.
  • Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute.
  • Add white wine and reserved clam juice, simmering for 5 minutes.
  • Stir in clams and red pepper flakes, cooking for 2 minutes.
  • Toss conchiglie in the sauce and serve with chopped parsley.
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Notes

Use fresh clams if available. Adjust red pepper flakes for spice.
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Keyword Clam, Conchiglie, Seafood
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