Pasta with clam sauce

Post to Twitter Post to Facebook Send Gmail

It starts, like almost everything we make for dinner, with onions and garlic.  In this case, two large onions and about ten cloves of garlic, chopped and sauteed.  Then about a cup of red wine — because we had some that was past its prime — along with clam juice and a 28-ounce can of chopped tomatoes.   Some oregano and crushed red pepper rounded it out, and we cooked it down to sauce consistency.  At the very end, we added our clams (about 3 cups chopped), some frozen peas (one to two cups), and what remained of the bunch of cilantro that was on its last legs in the crisper.

We served it with whole -wheat pasta (get the kind with only one ingredient: whole durum wheat), topped with a little parmesan cheese.

Want to get notified when I post something new?

Post to Twitter Post to Facebook Send Gmail

Comments

  1. fellow shucker says:

    I usually have white wine with clams… it sounds as if your dish would stand up to a red. What did you drink with it?

  2. We drank a fairly young cabernet with it. It was perfect. You shoulda been there.

  3. Water Lily says:

    Since you mentioned it, what is durum wheat? Can you get it at Stop and Shop or do you have to get it at a specialty store?

  4. Water Lily — Durum wheat is the kind of hard (high-protein) wheat that pasta is generally made of. I’m not sure if you can get the wheat itself, except perhaps in bulk at a health food store. If you want to make your own pasta, you can certainly get durum wheat flour — my favorite source for all flour is King Arthur (a truly outstanding American company with excellent products), and they sell a durum flour that’s great for pasta. Their site is http://www.kingarthurflour.com.