Tuesday, July 13, 2010

Spaghetti and Clams

My mom and dad would take us to the beach in Coney Island during the summer. It was quite a trip, because we had to take the El train to get there...but, it was worth it. The smell of the ocean, the feel of the sand and a picnic lunch (sandwiches). But most of all, I loved to collect the sea shells along the beach.

My mom always made spaghetti with clam sauce during the summer months. I think it was her way of bringing a little bit of the beach back home with us. We would eat outside on a picnic table in our backyard which was directly under Poppa Sal's grapevine. Mom would bring out a huge bowl of spaghetti and clams with crusty Italian bread for sopping up the sauce. Delicious.

This recipe is one that I enjoy making because it quick, easy and very tasty.

Spaghetti and Clams

3 to 4 dozen Littleneck Clams
1 1/2 cups water
2 sticks of Kerrygold Garlic and Herb Butter
Crushed red pepper flakes to taste
1 lb of spaghetti or linguine, cooked

Rinse clams in cold water, discard any broken or open clams.
Bring the water and one stick of butter to a boil in a large pot on high
Add clams to pot, reduce heat to medium/high and cover.
Steam clams for about 8 minutes or until all the clams are opened.
Add remaining stick of butter.
Pour the butter sauce over spaghetti.
Sprinkle with red pepper flakes and grated Parmesan cheese.
Place clams on top of pasta and serve. Don't forget the bread.


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  2. This recipe turned out to be a huge hit for me on V-Day...Thanks again E!