Clam pasta

[koshergrl]

I don't know what else to call it. It's not clam linguini, because I use thin spaghetti. It's not clams in white sauce because I don't make a white sauce (usually).

So it's just clam pasta.

Thin spaghetti.
2 cans chopped cans with juice
1 stick of butter
garlic to taste
chopped scallions/green onions
chopped tomatoes
Parmesan cheese

Melt the butter, add the clams & juice, pepper to taste, garlic if you want it. Dump it in with the cooked, drained pasta, dump parmesan, chopped green onion and chopped tomato on the top (or alternately, toss the tomato with the drained pasta when it's still hot, before adding the other ingredients...it's all good).

Alternate....

Add whipping cream to the butter/clam juice (you could halve the butter if you're doing that) and stir the parmesan into the sauce before adding it to the pasta..

Oh yum.

 

[koshergrl]

It's really easy...my daughter and I chow down on it every so often.
It also refrigerates well and can be reheated for lunch....

 

[strollingbones]

serve with toasted garlic bread

 

[koshergrl]

I think the healthy elements that exist in this recipe are probably negated by the cube of butter and kilo of salt...

but who cares? It's yummy!

 

[Mr. H.]

Dog and bubblefly avatar.

Yeah you might want to thicken the sauce with a little flour or corn starch.

 

[koshergrl]

No, that would make a nasty glue. It doesn't need to be thickened. If you really want more texture, add some whipping cream after the butter is melted, the clams added...

but you don't have to.

 

[Moonglow]

I still prefer luguini and clam sauce.

 

[Unkotare]

Squid ink pasta is one of my favs.

 

[Big Black Dog]

I like bearded clams but only if they are kosher.

 

[koshergrl]

I like bearded clams but only if they are kosher.