Returning home after a long day, we had a craving for a light seafood sauce, but not the time (or the patience) to buy the clams and go through the arduous process of cleaning and shucking or steaming. So, with a little guidance from Lady Lidia (Bastianich) and a couple of cans of clams (trust me on this one), I was able to create a tasty and remarkably fresh dish of what I like to call "Red clam sauce, pantry-style". Because the convenience of this version doesn't sacrifice taste of this Neapolitan classic, you won't even miss the fresh clams!
Ingredients:
Two 6.5 oz. cans chopped clams in clam juice (Snow's Brand is terrific)
10 TBs extra virgin olive oil
10 garlic cloves, sliced
2-2 1/2 cups canned plum tomatoes, crushed
4 TBs fresh parsley, chopped
1 lb. linguini or spaghetti
1/2 tsp. or 1 tsp. red pepper flakes (depending on desired spicyness)
sea salt to taste
Andiamo!!
- Begin heating about 5-6 quarts of water for pasta while you prepare the sauce.
- Open cans of clams and strain clams from clam juice, reserving clam juice and placing clam meat in a separate bowl. Set aside.
- Heat 1/2 cup of oil in large skillet over medium-heat; throw in garlic and toss until sizzling; throw in red pepper flakes and cook for about a minute.
- Add tomatoes and reserved clam juice, stir and bring to a boil.
- Cook for 2-3 minutes; stir in clams; return to boil and then lower to lively simmer; cook 3-4 minutes.
- When sauce thickens, lower the heat; season with salt to taste; stir in parsley and 2 TBs of oil.
- meanwhile, cook spaghetti or linguini in boiling water until a bit more "underdone" than al dente; drain pasta by lifting with tongs or a spider and dropping in sauce
- Toss sauce and pasta together for a few minutes until pasta is perfectly al dente and sauce adheres to pasta.
*Note: raising and lowering the heat of the sauce makes allows the sauce to achieve a nice density.
Bellissimo!
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