Friday, April 3, 2015

Pasta with clam sauce

This pasta is really more of a summer recipe, but it can be made any time if you have frozen clams and are willing to buy tomatoes at the grocery store. I suppose you could also use canned clams, although I've never tried them. In the summer, I pick quahogs at the Cape (using my toes, a method passed from generation to generation in my family), which we open, grind, and put into containers with a 2:1 ratio of clam juice to clams. My mom uses her clams for chowder; I use mine for pasta with clam sauce.

1/2 cup chopped clams
1 cup clam juice
1 onion, chopped
1 8-10 oz package of mushrooms, sliced
1-2 tomatoes, cut into cubes
pasta (1/2-1 pound, depending upon how many servings you want)
grated Parmesan or Romano cheese for serving
Start by putting a pot of salted water on the stove to boil. Prep your veggies. Then start by cooking an onion for 5 minutes until it wilts.
Then add the mushroom slices and cook 5 minutes. Around the time you're adding the mushrooms, you should be putting your pasta into the boiling water.
Add the chopped tomatoes.
Then add the clams and clam juice and cook for another 5 minutes.
Add the pasta to the sauce and cook for a minute, then serve.
You might want to serve the pasta with some bread to soak up the clam juice. Alternatively, eat the pasta with a soup spoon, to get more of the clam juice while eating. If you have leftovers, the pasta will absorb the juice by the next day.

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