Pasta with ClamsPosted: 21 March 2011
This is such a traditional pasta staple, you can find it in almost any restaurant. Linguine and clams in white wine sauce or linguine and clams in red sauce, both are basic, tasty dishes that, quite honestly, are overpriced. A couple of times I’ve had this dish in a restaurant and they actually give you the full clam, shell and all. Most of the time, not so much. Usually you get clams that have been chopped and diced past recognition and you still end up paying for the premium seafood entree. Lame.
If you live on a coast, or anywhere near enough to the ocean that you can get clams raw, in their shells, cheaply and easily you should do it. I live in Minnesota and while I can quickly and easily get clams, they aren’t ‘cheap.’ Not at all. So I stick to the canned kind. Maybe someday for a special occasion I’ll venture out and get the ‘good’ kind. I can just imaging how delicious this pasta would be with giant chunks of clam instead of the canned, tiny ones I always use.
The nice thing about Bumble Bee brand canned clams is that they’re wild caught off the US coast line. This pasta dish is just as easy to make as you’d expect, there’s just a little bit of chopping but most of cook time is take up by boiling the noodles. The other great thing about this pasta is that you’re likely to have everything you need on hand, so long as you keep a can or two of canned clams in your pantry. You don’t have to include all of the items I used, and you can definitely add extra things too, depending on what you have and what you feel like. Some yummy additions might be mushrooms, fresh basil, broccoli, or snap peas.
Pasta with clams
Makes 3-4 servings
8 oz. dried pasta like linguine or spaghetti
2 cans diced clams in clam juice
1/2 cup white wine
2 Tbls. Olive oil
5 garlic cloves, minced
2 cups baby spinach
1 orange/yellow bell pepper, chopped
1 large tomato, chopped
Start your pasta boiling. I used 4 oz of spaghetti and 4 oz of basil linguine. The linguine was green before cooking but sort of faded in color once soft. I was excited to see the green and white pasta on my plate but alas, it wasn’t nearly as pretty as I thought it’d be. Oh well.
Once your noodles are going, pour your olive oil into a large skillet and heat over a medium flame. Mince your garlic cloves with a hand chopper if you’ve got one (so easy!) or smash and chop it up with a knife. Add to the oil and saute until the delicious smell coming from the pan is strong enough to make a grown man in the other room cry. (Hee!)
While the garlic is cooking, chop up a yellow bell pepper and a medium sized tomato into small pieces. Add them to the garlic and give a toss.
Crack open your canned clams and dump them, juice and all into the skillet. Season with some garlic powder, salt, black pepper, and any other seasonings you want. (Crushed red pepper and basil are good additions)
Add the white wine and bring the mixture to a light simmer, stirring to keep it from sticking.
As soon as the noodles are tender, drain and rinse them well. Let them dry for about a minute, then add them to the simmering mixture in the skillet. Using tongs or salad utensils, toss the noodles in the skillet so the vegetables, clams, and sauce is well coated over the noodles. Let cook until heated through, tossing as you go.
Serve with shredded Parmesan and fresh black pepper.