Last summer GB sent me a letter with a recipe for clam spaghetti. He made it for dinner last week, and it was delicious- filling and not in the least bit fishy!
You will need:
- 1/2 cup olive oil, plus 1 Tbsp
- 1 dried red chili pepper, finely chopped (or use 1 tsp of flakes)
- 1 large yellow onion, chopped
- 3 large garlic cloves, minced
- 1/2 cup fresh basil, chopped, or 1 Tbsp dried
- 1 Tbsp oregano
- salt, pepper to taste
- 1 cans (4/12 oz) chopped clams, drained, with liquid reserved
- 1 cup chopped parsley
- 1 box of spaghetti (we used angel hair, it was good)
- parmesan cheese
- Put the olive oil in a large skillet and heat slowly. Add the chili pepper, copped onion, and garlic. Cook slowly for 30 minutes or until onions are soft.
- Add to pan the basil, oregano, salt, pepper, and liquid from the clams. Simmer until liquid is reduced.
- Cook spaghetti with 1 Tbsp oil, al dente
- As pasta is cooking add clams, parsley, and 3 Tbsp cheese to sauce and simmer at low heat, about 5 minutes.
- Drain pasta, add to sauce. Enjoy!
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I originally found this recipe in the Seattle Times. It had been shared by food writer John Hinterberger. Last summer (maybe?) the Times ran an article about the history of this recipe, which had a few variations. (Basically adding olives and/or mushrooms.) Definitely a keeper.
Good find! Newspaper recipes can be surprising- the NY Times Dining Wednesdays is fun, as is NY Times’ Mark Bittman (he has a good podcast called the Minimalist).
We’ll have to add mushrooms to this one next time!