Wednesday, December 1, 2010

Spaghetti with Clams

This one here is a classic.

It's also easy enough to make on a weekday, and eminently parallelizable so take careful notice.

(The recipe below feeds two so up the quantities proportionately.)


spaghetti (depending on hunger)

18 clams
1 red onion
4 cloves garlic
1/4 cup italian parsley (finely chopped)
herbs (rosemary, thyme, sage -- finely chopped -- whatever you have really!)
2 cups white wine

sea salt
black pepper
olive oil


Bring the pasta water to a boil.

Meanwhile, in a heavy pot, bring a tiny bit of olive oil to a simmer. Add the clams, fry quickly, and add 1 cup of the white wine, and 1 cup of water. Cover, and let steam for 4 minutes.

The second cup of wine is for the chef.

Meanwhile, chop the onions and garlic finely.

After 4 minutes, open the pot. Remove each clam with pincers as it opens so as not to overcook.

When all the clams are open, and removed, filter the clam water through a cloth or paper towels into a bowl. Clams frequently have sand so this step is not skippable.

This clam water is the source of magic in this recipe!

Shuck the clams (or not.)

Add the spaghetti to the water. Let it cook until al dente.

Fry the onions and garlic languidly in the olive oil (6-7 minutes.) Add the filtered clam water, and reduce over high heat.

Toss the spaghetti, clam sauce, clams, herbs and parsley, and serve with lots of black pepper.

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