Categories: DINNER

Ingredients

• Serves 4
• Ingredients
• • 1 spaghetti squash (about 1 1/2 pounds)
• • 2 tablespoons extra virgin olive oil
• • 2 garlic cloves, minced
• • 2 tablespoons capers
• • 1 tablespoon lemon zest
• • 32 fresh clams, such as littleneck or cherrystone (or 1 can clams)
• • 1 bottle (8 ounces) clam juice
• • 1/2 cup dry vermouth
• • 1 teaspoon red pepper flakes
• • 2 tablespoons fresh parsley, chopped
• • sea salt and freshly ground black pepper, to taste
• • 1/4 cup Romano or Parmesan cheese, grated

Directions

1. Preparation

2. Preheat oven to 375 degrees. Cut squash in half lengthwise. Scrape out and discard seeds. Place squash, cut side down, in baking dish and add 1 cup water. Bake until tender, about 35 minutes. When cool, using a fork, scrape crosswise to pull strands of squash away from shell. Transfer strands to large bowl.

3. Meanwhile, heat oil in large skillet over medium heat. Add garlic, capers and lemon zest. Cook, stirring often, for 5 minutes. Add clams, clam juice and vermouth to skillet with garlic mixture. Increase heat to high and bring to boil. Reduce heat to low, cover and simmer until clams open, about 5 minutes. Discard any unopened clams. Add red pepper flakes and parsley, and season with salt and pepper. Pour sauce over spaghetti squash. Sprinkle with cheese.

Email to a friend | Print this recipe | Back