天下味

Spaghetti with Clam Sauce 蛤蜊義大利麵

 

Same recipe works with: Linguine, Fettuccine, Farfalle, Rotini, Penne, Rigatoni or any of your favorite pasta

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Ingredients:

(For 4-5 servings)

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• Clams (fresh or frozen-about 2 lbs) or 2 cans (6.5oz) chopped clams (juice reserved- ½-1 cup)

• Olive Oil (extra virgin preferred-2 tbsp)

• Garlic (2-3 cloves minced)

• Red Pepper Flakes (1 tsp)

• White Wine (½ cup-1 cup)- (I used Sake-personal preference)

• Onion (1 medium-chopped)

• Tomato Paste/Sauce (8 oz)

• Tomato (chopped fresh-3-4) or 1 can (approx. 14 ½ oz) diced tomatoes (undrained)

Tip: cherry tomatoes 1pint or 3-4 tomatoes on the vine are recommended

Tip: if using cherry tomatoes, slice in half

• Water (½-1 cup)-preferably the cooking water from the pasta

• Spaghetti (or choice of pasta-linguine, fettuccine, angel hair)-1 pk (12-16 oz)

• Parmesan Cheese (¼ cup freshly grated-optional)

• Basil or Parsley (chopped or dried)

• Lemon (1 lemon sliced into wedges for garnish)

• Italian Seasoning (1 tbsp-adjust for taste)

 

Preparation:

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1. If you are using fresh clams, be sure to properly scrub and wash clams to remove additional sand and dirt. Soak clams for about 20 minutes in clean water to allow clams to filter out additional sand inside

2. If you are using frozen, rinse clams with clean water and set aside in bowl about 1-2 cups of clean water. This will provide quick clam juice. Do not use water remaining at bottom of bowl because there will be leftover sands and dirt

3. If using can chopped clams, reserve juice and set aside

 

Instruction (can and frozen clams):

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1. Pour olive oil into large saute pan. Heat over medium heat. Add onion and cook for about 3 minutes or until onion is translucent

2. Add garlic and red pepper flakes. Stir occasionally to prevent garlic from browning. (about 30 seconds)

3. Add tomato sauce and tomato (fresh diced or can). You can add about ¼ cup water to can of tomato sauce to get all the remaining bits in can. Pour into pan and saute lightly.

4. Add wine, clam juice, and Italian Seasoning. Stir until well incorporated

5. Bring to a simmer until slightly reduced and thicken (about 8 minutes)

6. Boil a large pot of lightly salted water. Cook spaghetti (or choice of pasta) in the boiling water, stirring occasionally until a minute before al dente (follow pasta package for cooking time). Drain and set aside. (Remember to save about ½ -1 cup of the cooking water-this has great starch from the pasta and will work great with the sauce)

7. Add clams and the starch water to sauce and stir. Bring to simmer. Taste and add more Italian Seasoning if desire

8. Cover pot to allow pasta to absorb the flavors of the sauce (about 2-3 minutes) and turn off heat

9. Add in Parmesan cheese and stir (optional). Top with fresh or dried basil/parsley and garnish with slice (or two) of lemon wedge

 

Tip: Adding clams too early during the cooking process may leave the seafood tasting rubbery and tough

Tip: Use ½ cup first and save a bit of the water in case pasta becomes too dry

Add pasta to sauce. Stir generously to evenly coat pasta with sauce.

Tip: Add additional starch water if pasta becomes too dry

Tip: Omit tomatoes/tomato paste for spaghetti with white clam sauce

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Instruction (fresh clams):

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1. Boil a large pot of lightly salted water. Cook spaghetti (or choice of pasta) in the boiling water, stirring occasionally until a minute before al dente (follow pasta package for cooking time). Drain and set aside. (Remember to save about ½ -1 cup of the cooking water-this has great starch from the pasta and will work great with the sauce)

2. Pour olive oil into large saute pan. Heat over medium heat. Add onion and cook for about 3 minutes or until onion is translucent

3. Add garlic and red pepper flakes. Stir occasionally to prevent garlic from browning. (about 30 seconds)

4. Add tomato sauce and tomato (fresh diced or can). You can add about ¼ cup water to can of tomato sauce to get all the remaining bits in can. Pour into pan and saute lightly. Bring to a boil

5. Add fresh clams to sauce and cover pan (if necessary) until clams open (about 7 minutes-vary with heat)

6. Add wine and Italian Seasoning. Stir until well incorporated

7. Add ½ cup reserved pasta water. Stir and bring to a simmer until slightly reduced (about 8 minutes)

8. Taste and add more Italian Seasoning if desire

9. Add pasta to sauce. Stir generously to evenly coat pasta with sauce.

10. Cover pot to allow pasta to absorb the flavors of the sauce (about 2-3 minutes) and turn off heat

11. Add in Parmesan cheese and stir (optional). Top with fresh or dried basil/parsley and garnish with slice (or two) of lemon wedge

 

Tip: Use ½ cup first and save a bit of the water in case pasta becomes too dry

Tip: Adding clams too early during the cooking process may leave the seafood tasting rubbery and tough

Tip: Add additional starch water if pasta becomes too dry

Tip: Omit tomatoes/tomato paste for spaghetti with white clam sauce

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(*Ingredient measurements  and seasoning should be adjusted based on volume and taste preference.)