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Spaghetti Mala Femina
Tre Figlio Italian Restaurant, Galloway Township

Servings: 2

20 New Jersey Littleneck Clams
8 oz. Jumbo Lump Crabmeat
6 Tbsp. Olive Oil
1 cup White Wine
2 tsp. Garlic, minced
4 leaves Fresh Basil, chopped

4 Tbsp. Capers
1/2 cup Calamata Olives, pitted and sliced
Pinch Saffron
4 oz. Tomato Sauce
1/2 lb. Spaghetti, cooked

Video Demo: Click here to view video.

Combine olive oil and garlic in sauté pan. Heat until garlic starts to brown, and then add clams, basil and white wine. Cover with lid and simmer on medium heat until clams open. After clams open, add saffron, olives, capers, crabmeat, and a touch of tomato sauce. Toss with cooked spaghetti, plate and serve.

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