Pasta in Red Clam Sauce

I apologize for not responding to your questions or leaving comments on you blogs, but I have a good excuse.  We spent last week at a little RV park in Roan Mountain TN with no Wi-Fi for the computer nor cell service for the Ipad (no cable for the TV either), so we just went about enjoying ourselves and I’ll tell you about it beginning tomorrow.  And now back to our regularly scheduled post.

We had a pint of frozen clams that needed to be used (can you believe I’m still cleaning out the freezer) and Bev suggested a pasta dish, which always works for me.  For recipes, I first checked some blogs then did a web search, looking for one that used all minced clams.  I didn’t want to drive to town for some fresh ones, knowing the presentation would suffer, but this meal was about a good dish that used the clams in the freezer.

I’m more of a white wine clam sauce guy, but Bev much prefers tomato sauce and I like it as well.  I found a recipe at the Food Network and adapted it a little for what on hand to end up with this:

Spaghetti With Red Clam Sauce, adapted from Food Network Kitchens

Ingredients:

1 pt. frozen chopped clams, drained, chopped finer, and juice reserved

¼ cup extra-virgin olive oil

6 cloves garlic, minced

½ t. red pepper flakes or more to taste

1 qt. home canned tomatoes, drained and juice reserved

1 lb. pasta

10 fresh basil leaves, chopped

2 T. finely chopped flat-leaf parsley

Chopped parsley for garnish

Kosher salt

Freshly ground black pepper

Directions:

1. Put the drained tomatoes in a quart measuring cup, add the clam juice then enough tomato juice to get back to a quart.

2. Heat the olive oil in a sauce pan over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes.

3. Add the pepper flakes and cook for 30 seconds more. Add the tomatoes and increase the heat and bring to a boil.
4.Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside.

5.Bring a large pot of water to a boil over high heat, salt generously and cook the pasta to desired doneness
6.During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce.
7.Bring to a simmer and season with salt and pepper to taste.
8. Drain the pasta, plate and top with sauce and parmesan, or return to the hot pan, add half the sauce, and toss to combine evenly. Divide among warmed bowls, top with more sauce, garnish with parsley, and serve – except I forgot the parsley garnish.

It was very good, easy, and a great use of the clams.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  A Favorite Breakfast

Two years ago: Grilled Chicken And Veggies

Larry 

6/7/12 meal date