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How To make Spaghetti with Clam Sauce
24 oz Clams (canned), with
-juice (2 standard cans) 8 oz Tomato paste
-(1 standard can) 1 lb Tomatoes (canned),
-with liquid 4 T Butter, clarified
8 Garlic cloves, minced
1 t Parsley
1 t Oregano
1 t Salt
1 lb Spaghetti
1 T Cooking oil
1/4 c Parmesan cheese, grated
Saute the garlic in about 2 T of clarified butter until lightly browned. Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half. Add the clams and remove from heat. This sauce should be reheated just prior to serving. Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly. Serve with lots of garlic bread and a dry white wine. NOTES: * Garlic, clam and tomato spaghetti -- This recipe originally appeared in "Lowbush Moose (and other Alaskan recipes)" by Gordon R. Nelson. I've modified it somewhat. Yield: Serves 4-6. * You can use oil instead of clarified butter, at some sacrifice in flavor. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK. : Lyndon Nerenberg : Nexus Computing Inc, Edmonton, Alberta, Canada : {alberta,pyramid,uwvax}!ncc!lyndon || lyndon%ncc.uucp@spool.wisc.edu : Copyright (C) 1986 USENET Community Trust
How To make Spaghetti with Clam Sauce's Videos
Miami chef demos famous linguini with clam sauce
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Linguine with Clams Recipe
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Pasta with Shoyu Butter Clam Sauce
Salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
3 garlic cloves, sliced
1 1/2 tablespoons soy sauce
2 (6.5-ounce) cans chopped clams in clam juice
1 teaspoon grated lemon zest
freshly ground black pepper
12 ounces dried pasta
2 tablespoons chopped fresh parsley
olive oil
lemon juice
Bring a large pot of water to a boil. Season it lightly with salt.
In a large skillet or Dutch oven, heat the oil and butter over medium heat until the butter is melted. Add the onion, garlic, and soy sauce and fry gently until the onion is fully wilted, about 3 minutes.
Set a sieve over a bowl–the bowl will be there to catch the clam juice. Open the cans of clams and pour them into the sieve, reserving the juice. (If you have whole clams, just chop them up).
Add the lemon zest to the skillet and stir gently. Add the chopped clams and season liberally with black pepper. Reduce the heat to low and stir occasionally.
Meanwhile, cook the pasta. Set a timer for 2 minutes short of the recommended cooking time.
Once the timer goes off, add the clam juice to the skillet with the clams and increase the heat to high. Reserving some of the pasta water, immediately drain the pasta and transfer it to the pan. Simmer it together with the clam mixture, stirring constantly, until the clam juice is absorbed into the pasta. If the juice is absorbed and the pata is not cooked to your desired texture, add a little reserved pasta water and keep cooking for a minute or two longer. Stir in the parsley and more black pepper and toss it together.
To serve, transfer it to bowls and eat it immediately, topped with a drizzle of olive oil and a squeeze of lemon.
Spaghetti with Clam Sauce
Check the website, foodwishes.com, for the story, recipe ingredients and more details. Enjoy!
How to make Spaghetti with Clam Sauce
Here is my recipe for Spaghetti with Clam Sauce. This is one of my favorite things to make. You can use canned or fresh clams. You can also add some white wine or chicken broth. Top with cheese and voila!
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How To: Master Linguine and Clams ???? | Rachael Ray #RRatHome
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