Saturday, April 20, 2013

Dinner in Five – Pasta with Clam Sauce

Coming in June!
by Peg Cochran

It seems we’re all busy these days—earlier in the week Lucy shared a chicken recipe that was easy to put together and get into the oven.  This dinner will take a little more than five minutes but not much more, and it’s delicious. It’s a “pantry meal” if you keep the ingredients (except for the fresh parsley) in your pantry. Obviously nothing compares to a sauce made with fresh clams but this is a good, inexpensive and quick substitute.  (Hint:  I’ve made this without the parsley when I didn’t have any, and it was still good.)

1/3 cup olive oil
3 garlic cloves pressed or minced
2 cans chopped clams (6.5 ounces)
¼ cup chopped parsley
1 lb. spaghetti

Heat olive oil over medium heat.  Add garlic and cook until garlic turns golden.  Be careful—garlic can burn quickly and turn bitter.

Once garlic is golden, add 2 cans of clams and their juice. Heat through.

Cook spaghetti according to directions and top with sauce.
Italians don’t believe in putting parmesan cheese on pasta with a fish sauce, but we like it with some grated parmesan anyway!

Just a few simple ingredients and you have dinner.


Tasty enough for company


  1. Wow, does this look easy. It's nearly midnight, and you have me craving pasta.

  2. Watch out Pattie:), she makes it look too easy doesn't she?

  3. Oh yeah, quick and easy is good. And it's smart to keep some basic ingredients on hand, just in case.

    Sometimes when I open my food closet (yes, it is a closet) I feel like I'm on Chopped. Let's see, I have coconut oil, quince paste, and jalapenos. What can I make?

  4. Pattie, is really is that easy! Sheila, I know what you mean. Sometimes I REFUSE to go to the grocery store. The other night I was able to make lentil soup with the ingredients on hand!

  5. Speedy and tasty. Yum. My husband won't do clams, but I will. And I can do this easily on gluten-free pasta. Lovely, Peg!

    Daryl / Avery

  6. A fast favorite in our house, too. Pantry to the rescue!

  7. I make mine very similar, except I don't use as much olive oil, I just brown a little garlic in the oil and I use about one fourth cup of clam juice. And I serve it with some fresh steamed little neck clams in the shell on top. I made it last night....yum!

  8. I love this week of speedy dinners! Lovely recipe, Peg. And at our house, Parmesan goes on everything. Well, maybe not cereal.

  9. Annette, I often cut down on the olive oil, too, and find it turns out fine--you can get by with 1/4 cup and it's still good!

  10. A friend of mine used to make this. It was delicious! Must keep clams on hand from now on. I need speedy dinners!