15 June 2012

spaghetti with clams. for two.






In a moment of Italian inspiration, Jediah & I pulled this lovely little dinner session together in no-time. This was once of those great meals that takes hardly any effort, only the right amount of simple somethings (i.e. lots of garlic).
Although this is a meal for two, it would be very easy to double it for a group, maybe even add a few more appetizers.
A perfect meal, for a perfectly warm day & perfect company.

cherry tomato & basil salad
This was just a little appetizer of the first cherry tomatoes of the year.

1/2 pint of cherry tomatoes, halved
6 basil leaves, finely sliced
a drizzle of extra virgin olive oil
sea salt & cracked pepper

--Toss together in a bowl.

spaghetti with clams, olive oil & garlic

4 cloves of garlic, peeled & smashed
4 anchovies
1/4 extra-virgin olive oil
2 TBl olive oil
1/4 cup dry white wine
pinch of red chili pepper flakes
a small handful of basil, finely sliced & then some for garnishing
8 oz of clams (either from your favorite canned variety, like ours from Maine or do it fresh)
sea salt & cracked pepper
Parmesan, for garnishing 
1/2 lb. spaghetti, cooked al dente

--In a large pan, heat the oil over medium-low heat. Add the garlic & anchovies stirring until anchovies disintegrate & garlic is fragrant. About 2-3 minutes, careful not to let the garlic burn.
--Add the wine, chili flakes & a small handful of basil. Cook for another minute or 2. Season to taste. Add the drained pasta (its okay if some pasta water gets in the sauce because it will help to thicken it) & the clams.
--Split the pasta & clams between two dishes. Season to taste again, grate Parmesan over pasta & garnish with a little torn basil.

happy eatings & cheers!
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