SPAGHETTI WITH CREAMY CLAM SAUCE

PG tested

Fresh steamed clams are a thing of beauty, but canned clams work splendidly here. Choose a dry white wine you’ll like sipping on as you will have a good bit left in the bottle.

2 cans (6.5 ounces each) minced clams

About ½ cup chicken broth or bottled clam juice 3 tablespoons olive oil 4 to 5 shallots or 1 small white onion, very thinly sliced

Half of a 2-ounce can anchovy fillets packed in oil, patted dry and minced, optional

4 cloves garlic, finely chopped

1 cup dry white vermouth or dry white wine

1 can (4 ounces) fireroasted diced green chiles, optional

¼ cup heavy whipping cream

½ teaspoon dried thyme or oregano

¼ teaspoon crushed red pepper flakes, optional ¼ teaspoon black pepper 12 ounces spaghetti or linguine

½ cup freshly grated Parmesan, plus more for serving

¼ cup chopped fresh parsley leaves or 3 tablespoons dried parsley

Strain clams in a colander set over a bowl to catch their liquid. Measure liquid and add chicken broth or bottled clam juice to make 1 cup total. Reserve liquid and clams separately.

Heat a large pot of salted water to a boil.

Meanwhile, heat olive oil in a large skillet; add shallots. Cook until golden, about 3 minutes. Stir in anchovies (if using) and garlic; cook, stirring, until anchovies dissolve, about 1 minute. Stir in vermouth; boil hard to reduce by half, about 3 minutes.

Stir in the reserved broth, chiles (if using), cream and thyme; boil hard to reduce slightly, about 4 minutes. Season with pepper flakes and black pepper. Remove from heat.

Add the spaghetti to the boiling water. Cook, stirring often, until pasta is al dente, about 8 minutes.

Stir reserved clams into the skillet; heat mixture until hot. Drain the pasta; return it to the pot.

Add the clam sauce, cheese and parsley. Toss to coat pasta with sauce. Serve with extra cheese.

Makes 6 servings.