Canned Clams a la Gaviidae

Spaghetti with Clams
Canned Clams a la Gaviidae
Print Recipe
Servings Prep Time
2 people 10
Cook Time
15
Servings Prep Time
2 people 10
Cook Time
15
Spaghetti with Clams
Canned Clams a la Gaviidae
Print Recipe
Servings Prep Time
2 people 10
Cook Time
15
Servings Prep Time
2 people 10
Cook Time
15
Ingredients
Servings: people
Instructions
  1. Bring a pot of salted water to boil and cook pasta to a couple minutes shy of al dente.
  2. While the pasta percolates, heat olive oil in a wide sauté or everyday pan.
  3. Sauté garlic in oil 1-2 minutes; do not brown. Add butter to melt, along with red pepper flakes and Italian seasoning.
  4. Add clam juice and wine to interrupt the sautéing of the garlic. Add fish sauce and lemon zest or lemon pepper. Bring sauce to a boil, then reduce to a simmer.
  5. When the sauce is reduced by half or so, add clams and cook long enough to warm through.
  6. Add cooked and drained pasta, mix well with the clam sauce and cook a couple more minutes. The undercook pasta will absorb the flavors of the sauce on its way to al dente.
  7. When the pasta is cooked to al dente, remove the pan from the heat and serve on warm plates. Top with chopped parsley.
  8. Serve with a dry white wine like an Orvieto or a Falanghina.
Recipe Notes

*If you can’t find Red Boat fish sauce, sauté a couple of pieces of anchovies rinsed of any salt in the olive oil while sautéing the garlic. Rachel Ray says to melt the anchovies into the oil. The anchovies add an additional dimension of flavor and allows you to reduce or eliminate salt in the recipe. Red Boat Fish Sauce is made of anchovies and sea salt.

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