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Baby Sister on 2.24.2013
Not happy with this recipe. Too much olive oil and butter and not the restaurant like taste I was lookiong for.
Spaghetti with Clam Sauce
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Description
This recipe has its’ roots from an old Leone cookbook. I use canned clams to make this fast and delicious version of a classic white clam sauce.
Ingredients
- 16 ounces, weight Thin Spaghetti, Linguine, Etc.
- ½ cups Extra Virgin Olive Oil
- ½ cups Unsalted Butter
- 2 ounces, fluid (1/2 Cup) Salt Pork, Diced (do Not Use Fatback)
- 5 cloves Fresh Garlic
- 2 Tablespoons Fresh, Flat-leaf Parsley, Chopped
- 5 cans (6 1/2 Oz. Size) Minced Or Chopped Clams
- 1-½ teaspoon Flour (can Use More For Thicker Sauce)
- 1 pinch Crushed Red Pepper Flakes
- 1 pinch Ground Black Pepper
- Parmesan Cheese, Optional Garnish
Preparation
Prepare pasta of your choice according to package directions.
Open clams and drain, reserving the clam juices.
Combine the olive oil, butter and salt pork in a skillet; heat until butter melts.
Chop the garlic and parsley together and add to skillet. Cook slowly for 2 minutes. Be careful not to burn the garlic.
Add the chopped clams and heat through for several minutes.
Add the flour, red pepper flakes and black pepper; stir well. Do not add salt as the clams are salty.
Cook sauce for 3 minutes, adding about 1/2 to 3/4 cup of the reserved clam juices; be careful not to make the sauce too liquid. Bring just to a boil, stirring constantly.
Serve the clam sauce with your favorite hot cooked spaghetti topped with parmesan cheese.
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3 Comments
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zina on 11.19.2013
I’m surprised by “Baby Sister” poor review. Of course, this is not light on the oil, butter, and fat. Everyone I’ve ever served this clam sauce to has loved it….even kids…and most asked for repeat dish in our home.
zina on 11.18.2010
Salt pork is saltier and not cured like bacon, although it is from the same cut as bacon. I’ve never done this with bacon since it would impart that smoky, cured flavor to the sauce.
darlin on 10.25.2010
why not use bacon instead of salt pork?