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Post Info TOPIC: I'm a nerd who gets excited by recipes
Patricia


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I'm a nerd who gets excited by recipes
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dc's risotta stuffed peppers reminded me of this cool sounding recipe I read this weekend in Food & Wine. I haven't tried it yet.


Toasted Spaghetti with Clams

* FAST
* HEALTHY

TOTAL TIME: 25 MIN
SERVES: 4
Adrià credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-creative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto, but spaghetti fills in for the arborio rice: Adrià toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.
ingredients

* 3 tablespoons extra-virgin olive oil
* 3/4 pound spaghetti, broken into 2-inch lengths
* 2 garlic cloves, minced
* Crushed red pepper
* 3 cups bottled clam broth
* 1 cup water
* 3 dozen littleneck clams, rinsed
* 1/4 cup minced flat-leaf parsley


directions

1. In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley and serve.


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Marc Jacobs

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thanks for sharing patricia! i think i may try this one! :)

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Patricia


BCBG

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I'm bumping my own thread b/c I finally made this and it is one of the best things ever. If you like clams you should make this!!

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e_doli


Dooney & Bourke

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yum, that sounds so good.  i love pasta cooked in seafoody broth.  mmmm, i cannot wait to try this.



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