Posted By: Dmgators
Clam Spaghetti - 10/17/2013 03:59 PM
This is my husband's favorite meal, I make it usually once a week. It is probably better known as Linguine With White Clam Sauce. It is quick and easy for a week night.
DEB’S CLAM SPAGHETTI
1 tsp. salt, plus more for seasoning
1/2 pound dried spaghetti or linguine
2-3 tbs. extra-virgin olive oil
3-6 garlic cloves, minced
1/4 cup minced onions
2 six-ounce cans chopped clams, with their juice
1/2 cup dry white wine
1/4 teaspoon hot red-pepper flakes
1/2 tsp. dried oregano
Freshly ground black pepper
2 tablespoons freshly chopped fresh flat-leaf parsley
2 tablespoons cold unsalted butter
1. In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 teaspoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.
2. Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic and onions, and slowly cook, stirring, until soft, about 5 minutes. Add clams with their juice, wine, red-pepper flakes, oregano, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.
3. Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.
Note: Against all tradition, I pile the parmesan cheese on top of mine.
<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
DEB’S CLAM SPAGHETTI
1 tsp. salt, plus more for seasoning
1/2 pound dried spaghetti or linguine
2-3 tbs. extra-virgin olive oil
3-6 garlic cloves, minced
1/4 cup minced onions
2 six-ounce cans chopped clams, with their juice
1/2 cup dry white wine
1/4 teaspoon hot red-pepper flakes
1/2 tsp. dried oregano
Freshly ground black pepper
2 tablespoons freshly chopped fresh flat-leaf parsley
2 tablespoons cold unsalted butter
1. In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 teaspoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.
2. Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic and onions, and slowly cook, stirring, until soft, about 5 minutes. Add clams with their juice, wine, red-pepper flakes, oregano, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.
3. Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.
Note: Against all tradition, I pile the parmesan cheese on top of mine.
<img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />