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Spaghetti with Clams




Source of Recipe


“Weinoo” at eGullet.org


Recipe Introduction


I grew up on linguini with clam sauce made with straight Progresso white clam sauce. That’s what my friends’ moms made, too. I always liked it just fine, but this is a whole other thing. Since it calls for really concentrating the sauce and finishing the pasta in it, the flavor is so much more intense than any I’ve had before except in restaurants. The pasta I used was HemisFares tagliatelle, which was much thinner than any tagliatelle that I’ve ever seen – it was just a little thinner than fettuccine. 225 grams of pasta was really too much for us. Next time I’ll try 200, I think. Jessica had somehow never had clam sauce before and loved it. Mike wouldn’t try it. I “shaved” the garlic with my little mini mandolin. I ordered the cockles from Amazon. You should work out when to drop your pasta based on how long it will take to cook.


Recipe Link: https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2257712

List of Ingredients




225 grams good spaghetti
1 can Bumble Bee (nee Snow's) Clams (chopped)
1 can Matiz Berberechos (I had to order these from Amazon)
1 nice fresh clove of garlic, sliced thin
1/4 t. Crushed Red Pepper
Handful of chopped parsley
3-4 T. Extra Virgin Olive Oil
Salt - you won't need much - these clams are a little salty
Pepper


Recipe



Over medium heat in the oil, fry the garlic, crushed red pepper and a little bit of the parsley until the garlic is LIGHTLY BROWNED. Add the juice from both cans to the pan and drop your pasta in a pot of lightly salted (the clams are already pretty salty) boiling water (see note above re: timing of pasta). You should reduce the juices in the pan for about 10 minutes.

When your spaghetti is almost done, remove it with tongs into the pan where you are making the sauce. At the same time, add all the clammy stuff to that pan (and a little pasta water - like 1/4 cup). Keep tossing pasta and clams till almost all the sauce (i.e. liquid) is absorbed - if there's not a lot of juice left in the pan, this is when your pasta water comes in handy, and also why you don't just dump the pasta into a colander in the sink (unless you save some of the pasta cooking water). Add some pepper. Taste it - see if it has enough salt.

Plate it and sprinkle a little more parsley on top.

Serves 2-3.