|Coming in June!|
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 oil3 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|