12 oz (340 g) spaghetti
1⁄4 cup butter
2 cans (5 oz/142g) baby clams, drained, broth reserved
1⁄4 cup clam broth or white wine
1⁄3 cup fresh parsley, chopped
crushed chilies, to taste
- Cook spaghetti according to package directions.
- Melt butter in frying pan. Add toasted onion and roasted garlic aioli with baby clams and clam broth (or white wine). Simmer for 1 minute.
- Add drained spaghetti and chopped parsley to pan, tossing to coat. Season to taste with crushed chilies, sea salt and pepper.