Tuesday, March 27, 2012

Spaghetti con Vongole e Bisi

That's just Italian for Spaghetti with Clams and Peas. Saute a bit of garlic and onion in olive oil, add a clan of clams (in this case, whole clams from Trader Joe's), a few frozen peas, and salt, pepper and red pepper to taste. Add the almost cooked spaghetti to the sauce, and cook until the spaghetti is perfectly al dente, adding more of the cooking water if needed. If you use enough red pepper, you might call it Spaghetti con Vongole e Bibi Siciliano ;-) Some herbs are a good addition- fresh parsley and basil or perhaps a bit of dried oregano.

Note: Canned whole clams often have bits of shell in them. Strain the liquid from the can before adding it, and add the clams one at a time rather than simply dumping the contents of the can into the pan.

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