Friday, February 24, 2012

Lent Suppers - Spaghetti with Red Clam Sauce

Lent is here which means it is time to have meatless meals on Fridays. We often have meat-free meals but I seem to really expand my repetoire during Lent. This is a recipe I clipped out of a magazine. I'm not sure which one but it is by Mark Strausman of the Coco Pazzo Italian restaurant in New York. It's super simple, is made up of mostly pantry items and tastes fabulous!

Spaghetti with Brooklyn Red Clam Sauce

Coarse salt
1 lb. spaghetti
1/4 c. olive oil
2 garlic cloves, smashed
2 cans (6 1/2 oz each) chopped clams, with their juice
1/4 c. dry white wine
1 c. canned crushed Italian plum tomatoes
1/4 t. crushed red-pepper flakes
Freshly ground pepper
1/4 c. chopped flat-leaf parsley
1 T. cold unsalted butter

Bring a large pot of water to a boil. Stir in 1 tablespoon salt and the spaghetti. Cook according to package instructions until al dente.

Meanwhile, make the sauce: Heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring, until golden, about 5 minutes. Stir in clams with their juice, wine, tomatoes, and red-pepper flakes; season with salt and pepper (keep in mind that the clams are already quite salty). Reduce heat, and simmer until sauce is thickened slightly, about 5 minutes.

Drain pasta, reserving 1/2 cup cooking liquid. Stir pasta, parsley, and butter into sauce in skillet, and season with salt and pepper. If sauce doesn't coat pasta evenly, stir in a few tablespoons of the reserved pasta water. Cover, and cook 1 minute over medium-low heat. Serve immeadiately.

Be sure to serve with bread of some sort as you will want to sop up all of the wonderful sauce!

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