Spaghetti with Canned Clams

Description:

Spaghetti with canned clams is a quick and flavorful dish that combines the briny, slightly sweet taste of clams with pasta and garlic. It’s an easy-to-make, yet impressive meal that’s perfect for a busy weeknight or a special dinner. This recipe uses canned clams, making it convenient without sacrificing taste.

Ingredients:

• Spaghetti pasta: 12 oz (or about 3 cups uncooked)
• Canned clams: 2 cans (6.5 oz each, drained, reserve the juice)
• Olive oil: 3 tablespoons
• Garlic: 4 cloves (minced)
• Red pepper flakes: ½ teaspoon (optional, for heat)
• Lemon juice: 1 tablespoon (fresh)
• Fresh parsley: ¼ cup (chopped, for garnish)
• White wine: ¼ cup (optional, for added depth of flavor)
• Parmesan cheese: ¼ cup (grated, optional for serving)
• Salt and pepper: to taste

Optional Ingredients:

• Capers: 1 tablespoon (for extra briny flavor)
• Cherry tomatoes: ½ cup (halved, for added freshness)
• Butter: 2 tablespoons (for a richer sauce)

Tips for Success:

1. Use the clam juice: The juice from the canned clams is full of flavor, so be sure to reserve it and use it in the sauce.
2. Don’t overcook the clams: Canned clams are already cooked, so they just need to be heated through; cooking them too long can make them tough.
3. Customize with extras: Add capers, fresh tomatoes, or olives for additional flavor if you like a more Mediterranean twist.

Steps to Make It:

1. Cook the pasta:
   • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente, usually about 9-11 minutes. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
2. Prepare the clam sauce:
   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
   • If using, add the red pepper flakes and white wine to the skillet. Let it simmer for 1-2 minutes to reduce slightly.
   • Add the reserved clam juice to the pan and simmer for another 2-3 minutes, allowing the flavors to meld.
3. Add the clams:
   • Stir in the canned clams (drained, but with some of the juice), and cook for 2-3 minutes until heated through. If you like a creamier sauce, you can add the butter at this point.
4. Combine with pasta:
   • Add the cooked spaghetti to the skillet with the clam sauce. Toss well to combine, adding some reserved pasta water to create a silky sauce if needed. Season with salt and pepper to taste.
5. Finish and serve:
   • Add lemon juice and chopped fresh parsley for brightness. If desired, sprinkle with Parmesan cheese before serving.

Recommendations:

• Wine Pairing: Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the briny clams.
• For a richer sauce: Stir in a little bit of heavy cream or a splash of chicken broth if you want a more decadent sauce.
• Extra veggies: Add a handful of fresh spinach or sautéed mushrooms for added texture and flavor.

Nutrition (Per Serving, Approx. 4 servings):

• Calories: ~350
• Protein: 25g
• Fat: 12g
• Carbohydrates: 40g
• Fiber: 3g
• Sodium: 800mg

Spaghetti with Canned Clams is a simple, delicious dish that brings the ocean’s flavor right to your table with minimal effort. It’s an ideal weeknight meal that feels special yet is easy to prepare!