Spaghetti w/ Clams & White Wine
Source of Recipe
Posted By: GourmetGal (hvc-24-164-172-116.hvc.rr.com) for CnC
List of Ingredients
2 Tbsp. olive oil
1 very finely chopped onion
2 crushed galrlic cloves
14 oz. can chopped tomatoes
2/3 cup dry white wine
5 oz. can clams in natural juice, drained, with juice reserved
12 oz. spaghetti
2 Tbsp. finely chopped fresh flat-leaf parsley, plus extra for garnish
salt and freshly ground pepper Recipe
Heat oil in saucepan and gently cook onion until softened but not browned. Add garlic, tomatoes, wine and reserved clam juice with salt to taste. Add a generous grinding of black pepper. Bring to a boil while stirring. Lower heat and cover pan and simmer the sauce gently for about 20 minutes, stirring occasionally. Meanwhile, coil the spaghetti into a large saucepan or boiling salted
water and cook for 12 minutes or until it is al dente. Drain spaghetti and add clams and finely chopped parsley to the tomato sauce and heat thoroughly, tasting for seasoning. Pour spaghetti into a warmed serving bowl; pour on the tomato sauce and toss to mix. Serve immediately, sprinkled with more parsley.
Note: You can make the tomato sauce several days ahead of time and keep it in the refrigerator (I sometimes freeze it.) Add the clams to heat them through at the last minute, but don't let the
sauce boil or the clams will toughen.
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