Cooking Directions

• Heat the oil in a 4-quart saucepan over medium heat. Add the garlic and red pepper. Cook and stir for 1 minute. Add the broth and chopped clams and heat to a boil.
• Add the spaghetti. Cook for 10 minutes or until the spaghetti is tender and the broth is absorbed, stirring often.  Stir in the canned whole clams and the fresh clams, if desired. Cook for 2 minutes or until the fresh clams are cooked through. Sprinkle with the parsley.

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 0.25 teaspoon crushed red pepper
• 8 cups Swanson® Chicken Broth
• 1 can (6.5 ounces) chopped clams, undrained
• 1 pound uncooked thin spaghetti
• 1 can (10 ounces) whole baby canned clams, undrained
• 16 littleneck clams (optional)
• 0.333 cup chopped fresh parsley