Wednesday, September 10, 2008

Spaghetti with Clams

I had never had clams before last night, but surprisingly, I really liked them! I think the small size of the clams makes a difference- I can handle seafood in small portions. This is an awsome recipe- another one of my host "dad's" originals. Hope you like it!

Ben’s Spaghetti with Clams


About ¾-1 lb. fresh small clams. (can’t remember the Italian name, but he says they are “non-spitting”)

1 full garlic clove

2 tbsp parsley, chopped

2 roma tomatoes, diced

1 hot red chili pepper (just the tip- about ¼, unless you want it hotter)

Spaghetti noodles

White cooking wine


Olive oil

1. Heat the clams in a large saucepan - Don’t add any liquid.

2. Put half of the garlic (whole, not chopped) in the saucepan and let it boil with the clams.

3. Heat clams until they are all open.

4. Separate all of the clam meat from the shells and put in a separate bowl. Leave a few of the shells with the meat for “garnish.”

5. Start boiling water for spaghetti noodles

6. Pour enough olive oil in a large skillet to coat the bottom. Add the other half of the garlic (not chopped) and the chopped parsley. Sauté for about 3-5 min.

7. Add the Roma tomato chunks and the tip of the red pepper to the skillet. Sauté for another 3-5 min.

8. Add about 1/4 – 1/3 cup white wine, 1-2 tbsp salt, and a few tbsp of the boiling water to the skillet-Enough liquid to just cover the ingredients.

9. When pasta is done, add to skillet and mix with ingredients

10. Don’t forget to remove the garlic cloves and red pepper tip- they are just there for flavor


modell said...

I always seem to check your blog when I'm really hungry. That looks soooo good. I don't think I've ever had clams before either, except in of course clam chowder. Does your host "mom" cook as well?