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John Hinterberger's Clam Spaghetti

Source of Recipe


The Seattle Times






List of Ingredients



• 1/2 cup plus 1 Tbsp olive oil, divided
  
• 1 dried red chili pepper, finely chopped
  
• 1 large onion, chopped
  
• 3 large cloves garlic, minced or mashed
  
• 1/2 cup fresh basil leaves, chopped (or 1 Tbsp dried)
  
• 1 Tbsp oregano
  
• Salt and pepper
  
• 1/2 cup dry white wine
  
• 2 cans (4-1/2 ounces) chopped clams, drained with liquid reserved
  
• 1/3 lb. mushrooms, sliced
  
• 1 Tbsp butter
  
• 1 lb. dried spaghetti
  
• 1 cup chopped parsley
  
• 1/2 cup black olives, sliced
  
• Pimiento, chopped (optional)
  
• Grated Romano or Parmesan cheese
  






Instructions



1. Put 1/2 cup olive oil in a large cast-iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
   
   
2. Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, saute the mushrooms in a tablespoon of butter and add to the mixture.
   
   
3. Bring a kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente.
   
   
4. As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer over low heat for about 5 minutes. Add olives and pimiento, if desired.
   
   
5. After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.
   
   Makes 6 servings.