Friday, December 31, 2004

Clam Spaghetti Rigati

I originally found this recipe on I reduced the oil and butter by half and doubled the clams. This Monday, I substituted canned tomatoes for 3 fresh chopped tomatoes. Fresh tomatoes are tasteless this time of year, and the particular brand/style we used (Hunt's with balsamic vinegar, basil, and olive oil) tastes even better than the fresh tomatoes did. The end result is not at all fishy and Mikey likes it.

Clam Spaghetti Rigati

2 T olive oil
2 T butter
3 cloves garlic, crushed
1 14.5-oz can diced tomatoes with balsamic vinegar, basil, and olive oil
1/2 C chopped, fresh parsley
2 6.5-oz cans minced clams, with juice
8 oz spaghetti rigati pasta (or other pasta of your choice)
1/2 C shredded parmesan cheese

1. In a saucepan, over medium heat, heat olive oil and butter. Add garlic and sauté briefly. Add tomatoes (with juice), parsley, and clams (with juice). Simmer until liquid evaporates and mixture thickens (about 20 minutes).

2. Cook pasta according to package directions.

3. Add cheese to clam mixture and stir. Serve over pasta.

Serves 2 - 4


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