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Prep time
15 minutes
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Cook time
15 minutes
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Serves
2 or 3
Author Notes
This is a good, fast, light, comforting thing to make when I am too harried to think. It is the classic storecupboard, recipe but the mushrooms enrich the flavor and give it something extra for the the tooth. It is specially nice in summer with any fresh herbs in the garden (but I use bottom of the veg drawer herbs also in emergencies). I always have a few mushrooms and a can of clams. You can adjust pasta amounts to serve two or three people. —Starmade
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Ingredients
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1
10 oz can baby clams (I prefer tiny whole ones to the chopped kind)
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2
generous glugs olive oil, so the oil pools in the bottom of the pan when you tip it
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4 or 5
large cloves garlic
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2 handfuls
mushrooms, chunked (this could be one portobello or 4-5 smaller mushrooms of whatever sort)
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1 dash
red pepper flakes, to taste
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1
shallot, if you have one
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1/2 cup
vermouth or white wine
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1/2 cup
finely chopped fresh parsley (you need a hefty amount; you can add chives, basil, tarragon, and use cilantro or even arugula if your parsely is low).)
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fresh parmesan (I wouldn't do this with fresh clams but like it with this)
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1/2
box (or more or less, for a guest or two)spaghetti or linguini
Directions
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Put your pasta water on to boil. Chop up mushrooms, garlic, shallot, parsley. Open the can of clams. This goes quickly.
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Heat olive oil in good size pan, ideally your favorite cast iron one. Add garlic and shallot, let them soften a bit. Add mushrooms and fry till they start emitting their juices. Add red pepper flakes and stir. Pour in the wine and drain the juice from the clams into the pan, holding back the clams themselves. Let this simmer a bit to engage the flavors.
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Cook your pasta and when it is just about al dente drain it. Now add the actual clams and parsley to the sauce and stir, then dump the spaghetti into your pan and mix it into the sauce and let it heat through for a minute or two.
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Serve, adding pepper and parmesan at the table, as desired.
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