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| 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 oil
3 garlic
cloves pressed or minced2 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. |
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| Enjoy! |
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| Tasty enough for company |
Wow, does this look easy. It's nearly midnight, and you have me craving pasta.
ReplyDeleteWatch out Pattie:), she makes it look too easy doesn't she?
ReplyDeleteOh yeah, quick and easy is good. And it's smart to keep some basic ingredients on hand, just in case.
ReplyDeleteSometimes 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?
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!
ReplyDeleteSpeedy and tasty. Yum. My husband won't do clams, but I will. And I can do this easily on gluten-free pasta. Lovely, Peg!
ReplyDeleteDaryl / Avery
A fast favorite in our house, too. Pantry to the rescue!
ReplyDeleteI 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!
ReplyDeleteI love this week of speedy dinners! Lovely recipe, Peg. And at our house, Parmesan goes on everything. Well, maybe not cereal.
ReplyDeleteAnnette, 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!
ReplyDeleteA friend of mine used to make this. It was delicious! Must keep clams on hand from now on. I need speedy dinners!
ReplyDelete~Krista