Joanmarie has kindly shared her quick, simple, slightly different recipe for spaghetti with clams in a white sauce.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 3 tbsp. olive oil
- 3/4 lb. spaghetti (I used Liguine) break into 2-inch pieces
- 2 minced garlic cloves
- Crushed red pepper
- 3 cups bottled clam broth
- 1 cup water
- 3 dozen littleneck clams (You can use canned doxee clams instead, but do
- not put them in until the end otherwise they will be like rubber)
- 1/4 cup parsley (flat leaf fresh, if not use dry parsley)
Preparation:
In a deep skillet, heat olive oil until shimmering. Add the broken spaghetti (2-inch approximate lengths) cook over moderate heat, stirring constantly until golden, about 3 minutes. Add minced garlic and a large pinch of crushed red pepper, cook for about 1 minute. Add clam broth and water, bring to a boil.Cover tightly , cook over moderate heat until the pasta is barely al dente, about 8 minutes. If you have fresh clams in the shell add to pasta and cook approximate 7 minutes until clam open (if not wait until pasta is completely cooked and then add canned minced clams).
If pasta is too dry add a few tablespoons of water. Stir in parsley and serve.
When I made it last night I didn't have to use cheese. I guess the red pepper flakes makes the taste. It is easy to make and I know you love white clam sauce.
Hope you like it.
