EATS: Weeknight Spaghetti with Clam

I love my musselssea bass, and Japanese sea bass.  But clams are my unsung heroes of seafood.  When I go to Italian restaurants, I always get their spaghetti alle vongole.  Clams are easier to handle than oysters or mussels.  Once cooked, the briny juice recalls the ocean sea breeze.  Spaghetti with clam is fast, tasty and doesn’t require too much advanced planning beside putting the live clams in a bowl of water to let the sand come out the night(s) before.  The prep time takes less than 10 minutes, and cooking time takes less than 15 minutes.  Perfect for a weeknight dinner.  The only thing is that MK and I have been on a healthy eating kick, so we reserve alcohol consumption to weekends only.  Here is my spaghetti with clam sauce with an Asian twist, no opening of a bottle of dry white required:

EATS: Spaghetti with Clam

Makes 2 servings

 Ingredients:

  •  1.5lb clam, cleaned and scrubbed and desanded
  •  a packet of dry spaghetti
  •  1/2 cup Mirin rice cooking wine
  •  2 shallots, thinly sliced
  •  7-8 cloves of thinly sliced garlic
  •  a bunch of Italian flat parsley, roughly chopped
  •  a pad of unsalted butter
  •  2 Tsp olive oil
  • salt and red chili to taste

 Steps:

  •  Cook spaghetti in a salted boiling big pot of water until it’s ALMOST cooked through
  •  In a medium heated pan, pour in olive oil, then butter
  •  Sauté shallots first, then add in garlic until shallots are translucent and the kitchen smells fragrant, about 1.5-2 minutes.
  • Add the mirin rice cooking wine and let it become bubbly, about 30 seconds
  • Add the clams, taking care to shake off water and any remaining sand
  • Cover the pan and let the clam cook, for about 2min
  • By now, the spaghetti should be done around the same time
  • Open the cover of the pan, and discard any unopened clam.  They were probably diseased and you don’t want to eat them.
  • Add the spaghetti straight into the pan and mix
  • Add the parsley for taste and garnish
  • With the briny juice from the clam and the aromatics, I didn’t even need to add salt.
  • Add freshly ground black pepper and red chilli flakes, optional.  I did!
  • Voila!  Enjoy!

About Monki

I am a mother, a wife, a physician and a scientist. This is a life style blog about recipe ideas to try out, fun events to check out, being a career woman, health concerns, parenting doubts and triumph, and all the silly and loving moments in between.
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