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
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.recipe and Main Dish and Seafood