Spaghetti with White Clam Sauce Recipe

Spaghetti With White Clam Sauce Recipe

Ingredients

Makes 4 servings

• 1/4 cup olive oil
• 4 or 5 garlic cloves, minced
• 1 1/2 cups cooked or 1 can cannellini beans, drained and rinsed
• 1/4 cup dry white wine
• 1 cup vegetable broth
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• salt and freshly ground black pepper
• 2 teaspoons white miso paste dissolved in 1/4 cup hot water
• 1/2 teaspoon kelp powder
• 1/4 teaspoon crushed red pepper
• 4 tablespoons minced fresh flat-leaf parsley
• 1 pound spaghetti

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the garlic and cook until fragrant, about 1minute
3. Stir in the beans, wine, broth, basil, oregano and salt and black pepper to taste and simmer for about 5 minutes
4. Stir in the miso paste, kelp powder, crushed red pepper and 2 tablespoons of the parsley and keep warm over very low heat
5. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, until al dente, about 10 minutes
6. Drain well and transfer to a large serving bowl
7. Add the sauce and toss gently to combine
8. Sprinkle with the remaining 2 tablespoons parsley and serve immediately

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