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Making It Look Difficult

This recipe for Pasta With Red Clam Sauce works really well for me because I usually have all of the ingredients at hand. It’s easy, it’s fast and everybody thinks I’ve been standing at the stove for hours.

Start boiling water for the pasta; vermicelli works just fine, but any spaghetti will do. Cook enough to serve two.

Rinse and drain a can of chopped clams. Fresh would be better if you have them, but canned are easy and I like them just fine.

To a saucepan, add a can of chopped tomatoes (plain is my preference), a clove or two of chopped garlic, a teaspoon of dried crumbled sage, a little white wine, a grating or two of black pepper, a couple of tablespoons of olive oil and a chopped anchovy fillet. You can omit the anchovy, although it really helps put some zing in the sauce.

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Simmer the tomatoes as long as you like or have time for. Mash the tomato mixture with a potato masher to break up the tomatoes if you like.

Just before serving, add the clams and about a tablespoon of chopped parsley, heat through and serve over the pasta. Garnish with more chopped parsley.

Crusty bread and salad from a bag tossed with a simple vinaigrette complete the meal.

STEVE CRAWFORD

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Newport Beach


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