Spaghetti was suggested for dinner.
I thought: “With meat sauce or meatballs?”
But that required a little more work than I wanted to do.
Why not clam sauce? That’s always easy.
Everyone likes an easy dish that can be made quickly. And, once the pasta water comes to a full boil, this dish literally can be on the table within 10 minutes.
And, not your typical pasta and clam sauce, it has a little kick.
Certain that spaghetti waited in the cabinet, I only found penne pasta. Either can be used.
So if you’ve had a long day or just don’t feel like spending much time in the kitchen, try this. I hope you’ll enjoy it.
Penne and Clams Serves 4
3 tablespoons salt
48 littleneck or cherry stone clams in the shell, scrubbed
12 ounces gluten-free penne pasta (Barilla)
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
2/3 cup white wine
4 tablespoons sweet cream butter
2 tablespoons fresh parsley, chopped
Bring a large pot of salted water to a boil.
With the water boiling, add the pasta and cook according to directions (10 minutes).
While the pasta cooks, heat olive oil in large saucepan over medium-low heat and sauté garlic and red pepper for 2 minutes. Don’t let the garlic brown. Add the butter, wine and clams and cover. After 2 to 3 minutes, check to see if all clams have opened. If not, cook another 2 minutes.
Drain the pasta and run under cold water for 15 seconds. This stops it from cooking. Add the pasta to the clams; gently stir to cover pasta with sauce and then sprinkle with parsley.
Serve with a salad and crusty bread to sop up the sauce.