Sun Sentinel Palm Beach Edition
Spaghetti with creamy clam sauce
Prep: 25 minutes Cook: 25 minutes Makes: 6 servings
2 cans (6.5 ounces each) minced clams
About ½ cup chicken broth or bottled clam juice
3 tablespoons olive oil
4to5 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) fire-roasted 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
1⁄3 cup chopped fresh parsley leaves or 3 tablespoons dried parsley
1. 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.
2. Heat a large pot of salted water to a boil.
3. Meanwhile,
heat olive oil in a large skillet; add shallots. Cook until golden, about 3 minutes. Stir in anchovies and garlic; cook, stirring, until anchovies dissolve, about 1 minute. Stir in vermouth; boil hard to reduce by half, about 3 minutes.
4. Stir
in the reserved broth, chiles, cream and thyme; boil hard to reduce slightly, about 4 minutes. Season with pepper flakes and black pepper. Remove from heat.
5. Add
the spaghetti to the boiling water. Cook, stirring often, until pasta is al dente, about 8 minutes.
6. 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.
Nutrition information per serving:
390 calories, 14 g fat, 5 g saturated fat, 28 mg cholesterol, 49 g carbohydrates, 2 g sugar, 15 g protein, 800 mg sodium, 3 g fiber