Spaghetti Squash Con Vongole
Ingredients:
1 Medium Spaghetti Squash, cut crosswise and seeds removed
Kosher Salt
Olive Oil
6 Garlic Cloves, thinly sliced
6 tbsp. Olive Oil
20 Littleneck Clams, scrubbed
1 tbsp. Crushed Red Pepper, plus more for serving
3/4 cup Seafood Stock
14.5 oz. can whole tomatoes in juice, tomatoes chopped and juice reserved
1/2 cup Fresh Italian Parsley, coarsely chopped, plus more for serving
Salt & Pepper
Instructions:
Roast Your Spaghetti Squash:
- Preheat your oven to 400° F
- Drizzle with Olive oil
- Sprinkle with kosher salt
- Place cut side down on a parchment lined baking sheet
- Bake for 45-60 minutes, or until fork tender
- Set aside until cool enough to handle
Cook Your Clams: (While your Spaghetti Squash is Cooling)
- Heat 6 tablespoons extra- olive oil until In large sauté pan over medium-high heat
- Add garlic and sauté until just golden
- Add clams and 1 tablespoon red pepper flakes and sauté 1 minute.
- Add seafood stock, tomatoes, reserved tomato juice, and 1/2 cup parsley
- Simmer, uncovered until clams open (7 to 8 minutes)
Scoop out spaghetti squash from skin, pour clams and sauce over spaghetti squash, and serve with chopped parsley and crushed red pepper!
Recipe adapted from Epicurious
