Spaghetti & Clams

It's already March 1 and amazing to think we're less than four months away from the big move south. (Yeehaw!) 

There's still plenty to see, taste and do in Cincinnati before we move to the land of barbecue, and I've already begun savoring our soon to be elusive favorites. There will simply be no replacing our long walks to Hyde Park Square, bolo nights at Nicola's, recently discovered favorite Enoteca Emilia, evenings spent cozily cooking in our beloved little condo's even smaller kitchen, and so much more.
 

For now, here's the recipe to one of our absolute favorite weekday meals, Spaghetti & Clams. This screams comfort food to me -- likely an important tool in the "adapting to life in Texas" tool belt -- having grown up on this staple (thanks, mom & dad), and I think this may have been the meal that sealed the deal for Ryan... ;)


Spaghetti & Clams
Serves 4 -6, (or just the two of us...)

Ingredients:

3 TBS. EVOO
4 cloves of garlic, minced
4 6.5-ounce cans of chopped clams
bottle of white wine (for cooking and drinking)
1/3 c. (or so) heavy cream (healthier: 1/2 & 1/2)
dried spaghetti (we typically only use 1/2 a box for this recipe)
red pepper flakes to taste
fresh parsley, chopped
fresh grated Parmesan (Kraft does the trick in a pinch)

Directions:

Pour yourself a glass of wine. Have cheese and crackers handy. Sip & nosh.

In a large heavy skillet, heat EVOO over moderate heat and add the garlic. Saute until fragrant (don't let the garlic brown! Ick!).

Add the juice of the clams, reserving the clammies in the cans for later. Lower the heat and simmer, reducing by approximately half.  Add three or so glugs of wine (eyeballing it is fine, trust me) and desired amount of pepper flakes, and reduce again. Add the heavy cream and reduce.  

Meanwhile, cook the pasta al dente. Turn the heat under the clam sauce to (very) low and add the clams to the sauce to warm. (Carefully -- clammies get tough if they're overheated).

NOTE: Finding the right consistency for the clam sauce is a delicate task. Too thin and the flavors won't develop, too thick and it all but disappears in the pan. Shoot for having the consistency just thicker than a broth. If it appears to be getting too thick (or simply disappearing in the pan), add a little more cream and wine and let simmer to blend the flavors.

Serve the clam sauce over the pasta and garnish with fresh parsley, Parmesan and red pepper flakes to taste. The dish is best accompanied by a warm crusty bread and arugula salad, simply dressed (think lemon juice, good EVOO, salt and pepper).