1. Bring 4 quarts of water to a boil in a large pot for cooking pasta. 2. Scrub 3. the clam shells under cold water with a stiff bristle brush. 4. Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil. 5. Add the clam broth, and bring to a boil. 6. Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes. 7. Cook the spaghetti in the boiling water until al dente, about 8 minutes. 8. Drain the pasta in a colander. 9. Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes. 10. Stir in the parsley and serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
