Canned Clams a la Gaviidae
- 8 oz Spaghetti cooked just shy of al dente
- 3 tbsp olive oil
- 1 can chopped canned clams or whole baby clams including juice
- 3-4 cloves garlic chopped
- red pepper flakes to taste
- 2 tsp Italian seasoning
- 1/4 cup dry white wine
- 1-2 dash Red Boat 40°N Fish Sauce*
- 1/2 tsp lemon zest or generous sprinkling of lemon pepper
- 2 tsp Unsalted butter
- salt and pepper to taste
- 1/4 cup fresh Italian parsley chopped
- Bring a pot of salted water to boil and cook pasta to a couple minutes shy of al dente.
- While the pasta percolates, heat olive oil in a wide sauté or everyday pan.
- Sauté garlic in oil 1-2 minutes; do not brown. Add butter to melt, along with red pepper flakes and Italian seasoning.
- 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.
- When the sauce is reduced by half or so, add clams and cook long enough to warm through.
- 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.
- When the pasta is cooked to al dente, remove the pan from the heat and serve on warm plates. Top with chopped parsley.
- Serve with a dry white wine like an Orvieto or a Falanghina.
*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.