Fast, easy & affordable pasta with clams…
This is one dish that many people write off as only being available in a restaurants, but in truth it’s actually very easy to make and can be done for just a few dollars. Clams are often on sale, and even when they are not, they’re generally not more than five or six dollars for a dozen. Clams and mussels are some of the last remaining sustainably mass-harvested seafoods as well.
Anyway, this recipe makes a feast for three or four people, so if you’re cooking for one or two, cut it in half. It couldn’t be easier to prepare:
- 1 pound spaghetti (or angel hair, linguini, etc.)
- 2 dozen clams
- 2 tablespoons butter
- 4 tablespoons olive oil
- 1/3 cup white wine or white cooking wine
- 2 teaspoons crushed red pepper
- 8 cloves garlic, chopped finely
- 1/2 cup fresh parsley, chopped
- Black pepper to taste
- Salt to taste, maybe, unless your clams are already fairly salty
- Parmesan or pecorino romano cheese for topping, if you want
- Allow clams to soak for an hour in a bowl of very cold water to flush their salt and sand.
- Next, set up a pot of boiling water for your pasta.
- In a sauce pan, heat your olive oil and butter on medium heat. Add the garlic, black pepper, and the chili and cook until soft. When your water is boiling, add your pasta and cook approximately 10-11 minutes, until al dente. Strain and set aside.
- Once the garlic is softened, add the wine and stir well. Add the clams and cover the pan tightly. Clams generally take about six minutes to cook. You’ll know they’re done once they’re all opened. Once you see them open, uncover the pan and stir a bit. You’ll want to reduce the liquid in the pan for three or four minutes.
- When ready, pour the contents of the pan over the pasta, add the parsley, and stir well. If needed add more salt and pepper, and cheese.