Spaghetti with Clams and Corn

By Ellie

6 Person

40 Minutes

440 Calories

Fresh corn kernels give spaghetti and clams a hint of summer clambake. Look for minced fresh clams or clam strips at the seafood counter in your market.

Ingredients

1 lemon, cut into wedges
½ cup chopped fresh parsley
½ cup chopped fresh basil
1 pound fresh minced clams, (see Note) or chopped clam strips
⅔ cup dry white wine, such as Pinot Grigio
1 tbsp. all-purpose flour
¼ tsp. freshly ground pepper
½ tsp. dried thyme
6 cloves garlic, minced
1 cup fresh corn kernels, (about 2 ears; see Tip)
1 tsp. salt
3 cups diced sweet onions
2 tbsp. extra-virgin olive oil
6 oz. whole-wheat spaghetti

Method

01

Cook pasta in boiling water until just tender, about 8 minutes, or according to package directions. Reserve ¼ cup of the cooking liquid; drain the pasta.
02

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and salt, stir to coat, and cook, stirring often, for 2 minutes. Cover, reduce heat to medium-low and cook, stirring occasionally, until very soft and just beginning to brown, 10 to 12 minutes. Uncover, increase heat to medium-high, stir in corn, garlic, thyme and pepper, and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle flour over the vegetables; stir to coat. Stir in wine and bring to a simmer. Remove from the heat.
03

When the pasta is ready, return the pan to medium-high heat. Stir in the reserved cooking liquid and clams (and any juices). Simmer, stirring often, until the clams are cooked through, about 1 minute. Stir in the pasta, basil and parsley. Serve with lemon wedges.
04

Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

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Spaghetti with Clams and Corn

3.5

( By Ellie )

Fresh corn kernels give spaghetti and clams a hint of summer clambake. Look for minced fresh clams or clam strips at the seafood counter in your market.

01 Information

Grade easy
Serving 6 servings
Calorie 440 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1 lemon, cut into wedges

½ cup chopped fresh parsley

½ cup chopped fresh basil

1 pound fresh minced clams, (see Note) or chopped clam strips

⅔ cup dry white wine, such as Pinot Grigio

1 tbsp. all-purpose flour

¼ tsp. freshly ground pepper

½ tsp. dried thyme

6 cloves garlic, minced

1 cup fresh corn kernels, (about 2 ears; see Tip)

1 tsp. salt

3 cups diced sweet onions

2 tbsp. extra-virgin olive oil

6 oz. whole-wheat spaghetti

03 Method

Step 1

Cook pasta in boiling water until just tender, about 8 minutes, or according to package directions. Reserve ¼ cup of the cooking liquid; drain the pasta.

Step 2

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and salt, stir to coat, and cook, stirring often, for 2 minutes. Cover, reduce heat to medium-low and cook, stirring occasionally, until very soft and just beginning to brown, 10 to 12 minutes. Uncover, increase heat to medium-high, stir in corn, garlic, thyme and pepper, and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle flour over the vegetables; stir to coat. Stir in wine and bring to a simmer. Remove from the heat.

Step 3

When the pasta is ready, return the pan to medium-high heat. Stir in the reserved cooking liquid and clams (and any juices). Simmer, stirring often, until the clams are cooked through, about 1 minute. Stir in the pasta, basil and parsley. Serve with lemon wedges.

Step 4

Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

04 Author