Clam Aglio e Olio with Spaghetti

The other night I came home to a quite home. My son was at a friend’s house my daughter was at swim practice and John was still working. I had the kitchen to myself and I was ready to prepare a nice home cooked meal. Now you are probably thinking, what is with her and Pasta dishes (I'm on a carb overload these days, but its fall and its comfort food)! I was in the mood for one of my old time favorite dishes Clam Aglio e Olio. Translation: Pasta, Olive Oil and Clams

This dish is super easy to prepare and it always hits the spot.

Ingredients:

4-5 cloves of garlic, minced, or more to taste
1 T Oregano
1 T Parsley (Fresh if possible, dried is just fine)
1 T Sea Salt or Regular Salt
1 T Pepper
4-5 Cans of clams (with the liquid)
1/3 cup good olive oil (coat the nice and even)
1 1/2 pounds spaghetti (serves a family of 4)
1 Cup Grated Parmigiano or Pecorino Romano
Dried Pepper flakes (Optional-for more intense flavor)
1/3 cup White Wine (optional)
1/3 cup chick stock (optional-for a more liquid sauce)

Preparing the Ingredients:

Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, mince or chop your garlic (preference) and sauté in a deep pan with the olive oil until the garlic begins to brown. Turn down the heat so that the garlic continues to brown but doesn't burn and become bitter. Add your parsley and oregano and stir the ingredients together to intensify the flavors. Continue by adding salt and pepper.

Start adding your clams (canned or fresh) to the pan with the olive oil, garlic and herbs, including all of the liquid (do not drain). Add the white wine and if you feel you need more liquid add slowly some chicken stock (you may need to add more of the spices, and oil to taste to ensure its flavor has a nice balance with the liquid.

When the spaghetti is done, drain them well, transfer them to a bowl, and stir the sauce over the pasta (I like to transfer the pasta to the sauce pan and cook it together for a few minutes to intensify the flavors). Serve with grated Parmigianino or Pecorino Romano on the side; some people like it.

Serve with a hearty Italian or French bread and a light White Wine (Reco)Pinot Gris

Yield: 4-6 serving

Buon Appetito!!