Recent experience has taught me that when planning a small dinner party, sometimes simplicity is key. Simplicity doesn’t have to mean tasteless, though. My mother-in-law taught me this recipe for clam pasta that is easy yet anything but boring when it comes to flavor. The best part? It easily serves a 4-6 people without breaking the bank or taking up all your time. Serve it with a green salad and some classic garlic bread, and you’re good to go!
1 head garlic, finely chopped
2 cans chopped clams
1 box whole wheat spaghetti
2 cans diced tomatoes with Italian herbs
1 cup white wine
Red pepper flakes, to taste
- Finely mince the entire head of garlic.
- Open clams and drain the juice into a separate bowl for later use.
- Bring a large pot of lightly salted water to boil for pasta. When water boils, cook pasta according to box directions.
- Meanwhile, in a large enamel pot or coated skillet, heat olive oil on medium heat. Use enough oil to coat the bottom of your pot.
- Saute garlic. Be careful not to over-brown.
- Turn heat on high and add diced tomatoes, white wine, and clam juice. Add red pepper flakes to taste. Bring sauce to a boil, stirring occasionally. Cook sauce down until it is slightly thicker than when you started. This is not meant to be a thick sauce. It is only meant to lightly coat the pasta.
- When pasta is done cooking, drain and return to pot. Add the clam sauce and clams. Toss to coat.
*You can’t have too much garlic in this recipe, so don’t be alarmed by the amount.
*If your sauce is done well before the pasta, lower the heat and let simmer until pasta is ready.
*Try very hard not to let the pasta be done before the sauce. Pasta soaks up the sauce best right after it is drained.
*Once cooked, the pasta dish comes together very quickly, so it is best to have all your other sides complete before starting the pasta so it can be served hot.