pat's Recipe

Spaghetti with Clams

Category: PASTA

68 little-neck clams
bouquet garni
1 lb. spaghetti
1/3 C. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4 lg. tomatoes, peeled, seeded and chopped
4 leaves basil, finely chopped
2 Tbs. butter
2/3 C. grated parmesan cheese
salt
pepper

Directions

Wash the clams thoroughly in cold water and rinse 3 times to remove the sand. Put them in a large saucepan, cover with water and add the bouquet garni. Boil them for 5 minutes until all the shells are open. Remove from the shells and rinse in cold water. Boil the spaghetti in salted water for 10-15 minutes until cooked al denti. To make the sauce, heat the oil and saute the onion for 4 minutes until soft. Add the garlic and saute one minute. Stir in the tomatoes and basil and season. Simmer for 8 minutes. Reheat the spaghetti in the butter and stir in 1/2 of the parmesan cheese. Mix the clams with sauce and continue to simmer until they are hot. Pour the spaghetti into a warm serving dish, and stir in the clams and sauce gently. Sprinkle on the rest of the parmesan or serve it separately. Serve at once.

Serves 4.