1. Cook the spaghettini according to package directions. 2. Meanwhile, heat the oil in a large non-stick skillet set over medium heat. Cook the onion, garlic, tomatoes, capers and pepper, stirring often, for about 5 minutes or until softened and fragrant. 3. Add the white wine and the reserved clam juice to the skillet. Simmer for 10 minutes or until liquid reduces slightly. 4. Add the cooked spaghettini, clams and parsley to the skillet. Cook, tossing, over low heat until mixture is well combined and heated through. Transfer to a deep platter. Squeeze fresh lemon juice over the dish as it is served to taste. Sprinkle with Romano (if using). ---------------------------------------------------------------------------
Nutrition
Ingredients
