Tuesday, May 15, 2012

Pantry Pasta




Yesterday we went plant shopping...a few flowers, tomatoes, parsley, collards.  I couldn't find everything I wanted, but I'll get back to the nursery later this week and hopefully pick up the rest.  Zucchini and cucumber seeds have been planted but haven't poked through yet and the tiny laurel(bay) tree has been re-potted. So what was for dinner?  I wanted something quick and easy and with a few items from the pantry and fridge, made this pasta with clams and cannellini beans. A pint of grape tomatoes rounded it off!

1/3 cup extra virgin olive oil
1 dry pint grape tomatoes, halved
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional or use less or more depending on your "heat"tolerance)
1/4 tsp ground fennel seed
1 tsp salt
1/2 tsp black pepper
3  6.5 cans chopped clams drained, broth reserved
1  15.5 ounce can cannellini beans, drained and rinsed
2   8 ounce bottles clam juice
1 cup chopped fresh flat leaf parsley
12 ounces dry spaghetti or linguini

In a large saute pan heat the oil and add the grape tomatoes.  Cook over medium heat for a few minutes until the tomatoes just barely begin to soften.  Add the garlic, oregano, ground fennel, salt, pepper and crushed red pepper, if using, and continue to saute until the garlic softens and smells fragrant. Stir in the drained clams and beans and heat through. 
While you're making the sauce, heat the reserved clam juice, the bottled clam juice and enough water to cook the pasta. (Trust me- you don't need copious amounts of liquid to cook the pasta).  Cook the pasta about 2 minutes less than the recommended  cooking time.
Drain the pasta, reserving a cup or two of the liquid, add the pasta to the sauce and as much of the clam liquid as you like. I like a brothy sauce.
Stir in the parsley and serve in bowls.
Makes about 4 servings.

2 comments:

  1. Replies
    1. Thanks! Please let me know how you like it if you do make it

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