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Spaghetti with White Clam Sauce

06 Nov

Does the smell of certain foods make your mouth water and your stomach growl even when you are not hungry?For me, just the fragrance of fresh herbs makes me want to cook them in a dish.  I was shopping at the local fresh produce market yesterday, and came upon this wonderfully fragrant bunch of basil. I can tell that it was very fresh as it looked to be right out of the soil, with its root and dirt clinging onto it and all. It was an impulse buy, and I didn’t even know what to cook with it initially.

It came to me after reviewing the items in the home pantry and the other produce that was available – I can make a nice clam pasta with it! The results turned out very nicely, and I hope that you like it as much as I did.

Directions:

  • 1/2 box of thin spaghetti pasta
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 medium onion, julienned
  • 1 tomato, chopped
  • 4 stalks of asparagus, trimmed and cut into 1 inch pieces
  • 6 oz button mushrooms, trimmed and sliced 1/4 inch thick
  • 2 cans of clams with juice
  • 1.5 cup fresh basil leaves, thinly chopped
  • 1/2 cup Half and Half
  • 1 tablespoon flour
  • Salt and pepper to taste
Directions:
  1. Bring a large pot of water to boil, add salt and spaghetti.  Cook for 4-5 minutes or follow instructions on the box.  Add two tablespoons of olive oil to the pasta and mix well.
  2. Heat oil in a skillet over high heat.  Add garlic and shallots, cook until fragrant  Add onion, tomato and the clam juices, cover and cook for a couple minutes.  Add asparagus and mushrooms.  Cover and cook for another 1-2 minutes, until everything is cooked through.  Stir in flour,  half and half, and wine.  Cook until the sauce thickens, stir in pasta, basil and clam meat.
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One response to “Spaghetti with White Clam Sauce

  1. T.C.

    November 8, 2011 at 2:28 am

    I’m usually a red sauce type of guy but this sounds good. I have to use up the white clam sauce I got recently. Mmm SPA-ghetti!!!

     

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