Sunday, July 10, 2011

Spaghetti with Clam Sauce

Son loves spaghetti, daughter-in-law doesn't seem to have any problems with it, and, big benefit, it's cheap. I had a sudden, pressing need for cheapness based on a fear that I was going to lose my job. It seems to have turned into a baseless fear, but I'm not going to completely relax until I get all the info.
I had a can of clams left over from clam cakes, so all I had to buy was spaghetti and clam juice. What could be easier?
This is white clam sauce, as demonstrated by the picture. It has a nice briny taste that works well with the parmesan cheese and takes about 15 minutes to make, including getting the water to boil. I was going to make my shellfish allergic husband some tomato sauce, but he just opened a jar.
I had a yearning to be outside, after having spent a very pleasant week outside in Southwest Virginia. Unfortunately, SW Va. is in the mountains, and therefore cooler and less humid. There are also fewer mosquitos there. We ate the main course outside, but we came in for the desert, sweating and bug bitten.
The recipe says saute the garlic and then discard it. Excuuse mee. Unless you are a garlic hater, leave the garlic.

Spaghetti with Clam Sauce

1/3 cup olive oil
2 cloves garlic, halved and flattened
1 quart cherrystone clams, shucked, chopped and liquor reserved. (Or a 14 ounce can of clams)
bottled clam juice
3 tablespoons chopped Italian parsley
salt and freshly ground black pepper to taste
1/2 teaspoon oregano
1 pound spaghetti cooked al dente, drained

1. Heat the oil in a heavy saucepan and saute the garlic in it until lightly browned. Remove the garlic.
2. Measure the reserved clam liquor (the juice you got when you shucked the clams or opened a can) and make up to one cup with bottled clam juice. add with chopped clams and the parsley to the oil, bring to a simmer and cook about two minutes.
3. Season with salt and pepper and add the oregano. Pour over the spaghetti. Serves 4.

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