Tuesday, October 11, 2005

Spaghetti with clams

One of my favorite parts of cooking is basing a meal on one ingredient that's been hanging around for a bit too long. One night, I had several gorgeous tomatoes sitting around, "on their way out," as Mom would say. So I envisioned a simple but hearty pasta sauce to use up all five of my up-until-then forgotten tomatoes.

I considered a ragu or bolognese-type sauce, but then realized I'd been eating plenty of meat lately and not that much seafood. A spaghetti with clams therefore seemed like the perfect solution.

I didn't follow a recipe to make this, so many measurements are approximate. However, it was so good I definitely plan on making it again and, hence, thought I should share it.

Spaghetti with clams

1/2 lb. Spaghetti
1/4 cup Extra Virgin Olive Oil
2 cloves Garlic, thinly sliced
1 lb. Littleneck Clams, scrubbed clean
Salt and Red Pepper Flakes
1/3 cup Clam Juice
5 Tomatoes, diced
Parsley Leaves

Set a pot of salted water to boil. When it has, add the Spaghetti and cook according to package instructions. Meanwhile, make the Sauce:

Heat Oil in a skillet. Add Garlic, Clams, Salt and Red Pepper Flakes to taste. Saute about 1 minute, add Clam Juice and stir. Cook about 1 minute, add Tomatoes. Bring to a boil, then lower heat and simmer for 2 minutes.

Drain pasta and toss with Clams and Tomato Sauce. Sprinkle Parsley on top. Serve.

and and


Mijo said...

Really good idea.
I like spaghetti. I don't eat often clams while it's so good. Here is a dish allying both marvelously.

Anonymous said...

Your tomatos dont look as ugly as usual.

Nosher said...

Oh yeah! This is one of my very favorite dishes. Looks like you did it so well too. I'm impressed.