Spaghetti and Clams
I haven't ever had clams before.  So this was a bit scary for me to make and to try.  I loved the idea of trying something new and seeing how well I liked it.  It was amazing.   CandiAnne's Note: This was a favorite growing up and still is to this day. My uncle would get up at dark and he and his buddies would head out to the bay to go clammin while the tide was out. Having fresh clams was soooo yummy. We'd boil em up and eat them right out of the shell. This would also be on the table, sometimes the same night, sometimes the night after. It all depended on how many buckets he'd bring back. These days I use canned clams and bottled clam juice but this never disappoints my taste buds or my memory center. I'm glad the Escoffier student that I had make this enjoyed it :)
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 10 oz canned clams diced (you can use fresh clams but steam them and cook them according to the directions.)
  • 4 tbsp vegetable oil (you could use olive oil or canola oil)
  • 3 tbsp unsalted butter (you can use any kind of butter you have on hand.)
  • 2 tbsp diced shallots (you can use diced onion instead)
  • 6 anchovy fillets (I used 8 or you could you 2 tbsp anchovy paste.)
  • 2 cloves garlic minced
  • 1/4 cup chopped parsley
  • 1/2 cup clam juice from the clams
  • 1/2 cup dry white wine (you can use your favorite dry white wine)
  • 1 tbsp lemon zest (this is optional. )
  • 1/4 cup lemon juice ( juice of one lemon) (this is optional )
  • 1/2 lb thin wheat spaghetti (You can use what ever kind of spaghetti you have on hand )
  • 1/8 tsp fresh ground black pepper (can use regular black pepper.)
Instructions
    Clam sauce
  1. Drain and dice the clams. Reserve the juice for adding to the sauce later.
  2. Add to a sauce pan the oil, butter, shallot. Then cook until golden brown. Next add the garlic, and anchovies. Cook and stirring the anchovies into a paste.
  3. Add the parsley, clam juice and wine, lemon zest, and lemon juice.
  4. Simmer the sauce until it reduces slightly. This takes approximately 10 minutes.
  5. Add the clams to the sauce and simmer for an additional 1 to 2 minutes.
  6. Cook your spaghetti according to the directions on your box. Once sauce is done set it aside while your pasta cooks.
  7. Once the spaghetti is done, drain it well. Then add to the pasta and toss it to combine the sauce and pasta well. Serve and enjoy.
Recipe Notes

I added some lemon for a little bit more kick of acid.  I didn't add any salt because the anchovies and clams had enough salt.  I did add a little bit of black pepper at the end.  It was really amazing bite.  To make it a little spicy, the next time you could add 1/2 tsp. of crushed red pepper flakes.