Monday, May 24, 2010

Spaghetti with White Clam Sauce

I'm totally clammed out... but Dad wanted to use up the clams...
And what do you know? I ended up eating a bit more!

For this recipe you're supposed to use:
1 Tbsp Olive Oil
2 Cloves Garlic, Minced
2 Tbsp Butter
1 Tbsp Parsley
1/2 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Dried Basil
1/4 tsp Black Pepper, ground
2 cans (6.5 oz) Minced Clams
1 Pound Spagetti
2 Tbsp Romano Cheese, Grated

And that's all good. But I can't say that I exactly followed the recipe.

We controlled ourselves with the pasta and cooked it according to the package's directions.

And we browned the garlic in the oil, except that we doubled the garlic. I mean... c'mon. Two cloves?

Here's Dad with the butter, clams, clam nectar, and seasonings. We added this to the garlic and oil and heated everything through.

I should mention, we did our own thing.
We steamed our own clams, and also used fresh herbs instead of all the dried herbs.  Fresh herbs make a big difference. Fresh clams do too! (not canned)
The quick and dirty rule of thumb for substituting fresh for dried herbs is 1 tsp dried becomes 1 Tbsp fresh.
Just for reference... there's 3 tsp per Tbsp.

And once you've drained your pasta, just toss the spagetti with the clam sauce, and top with Romano cheese. A little bit of good bread to sop up that sauce doesn't hurt either.

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