Friday, February 12, 2016

Spaghetti Vongole

Because clams. They are happy. Hence, you know, the expression.

2 servings of your favorite whole wheat or multigrain spaghetti
Olive oil
1 medium shallot, finely chopped (about 2 tbsp)
3 cloves garlic, pressed
1/3 cup frozen peas, thawed
1 can chopped clams in clam juice
1-2 sloshes of the white wine you're having for dinner
2-3 handfuls baby arugula or baby spinach
2 tbsp chopped parsley
12-15 leaves fresh basil, chiffonade
Pinch cayenne or half spoonful of Aleppo pepper
Grated Parmigiano Reggiano
Salt and freshly ground black pepper

Bring a large pot of salted water to boil for the pasta. Cook pasta according to package directions, except minus 30 seconds (it will cook a little more later, in the sauce).

Meanwhile, heat a wide sauté pan over medium-low heat. When hot, add a glug of olive oil, then add the shallot and sauté for about a minute until it softens slightly. Add the garlic and sauté a minute more. Next, the peas, again for about a minute. Sprinkle with a couple pinches of salt, and turn the heat up to medium.

Drain the juice of the clams into the pan, leaving the clams for now. Stir and let simmer for a minute or two until the liquid reduces a bit, then add a glug or two of white wine and again pause for a minute to let some of the liquid boil off.

Add the clams themselves, stir, then fold in the baby greens, most but not all of the parsley, and most but not all of the basil. In just a moment, the greens will start to wilt. Sprinkle in the hot pepper, stir, and turn off the heat. Pour the pasta into the pan and toss well to distribute the sauce.

Serve hot, sprinkled with Parmesan, plenty of black pepper, and a bit of the remaining parsley and basil.

Serves 2.

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