Spaghetti with Clams & Corn

Fresh corn kernels give spaghetti and clams a hint of summer clambake. Look for minced fresh clams or clam strips at the seafood counter in your market.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 6 ounces whole-wheat spaghetti
• 2 tablespoons extra-virgin olive oil
• 3 cups diced sweet onions
• 1 teaspoon salt
• 1 cup fresh corn kernels (about 2 ears)
• 6 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• ⅔ cup dry white wine, such as Pinot Grigio
• 1 pound fresh minced clams or chopped clam strips
• ½ cup chopped fresh basil
• ½ cup chopped fresh parsley
• 1 lemon, cut into wedges

Directions

1. Cook pasta in boiling water until just tender, about 8 minutes, or according to package directions. Reserve ¼ cup of the cooking liquid; drain the pasta.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and salt, stir to coat, and cook, stirring often, for 2 minutes. Cover, reduce heat to medium-low and cook, stirring occasionally, until very soft and just beginning to brown, 10 to 12 minutes. Uncover, increase heat to medium-high, stir in corn, garlic, thyme and pepper, and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle flour over the vegetables; stir to coat. Stir in wine and bring to a simmer. Remove from the heat.
3. When the pasta is ready, return the pan to medium-high heat. Stir in the reserved cooking liquid and clams (and any juices). Simmer, stirring often, until the clams are cooked through, about 1 minute. Stir in the pasta, basil and parsley. Serve with lemon wedges.

© Dotdash Meredith. All rights reserved. Used with permission.