Spaghetti & Clam Sauce
1 tablespoon olive oil
1 onion, chopped (I prefer red onion)
3 tomatoes , chopped
2 cloves garlic, chopped
1/2 cup white wine (see notes)
2 6.5 oz canned clams (or 1 can + 1 lb fresh clams)
1/4 cup parsley
2 tablespoons basil
salt and pepper to taste
3/4 lb spaghetti (I sometimes use whole wheat)
1 tablespoon toasted pine nuts
Parmesan (optional topping)
1. Toast the pine nuts in a dry pan on medium high heat until golden brown. Meanwhile, chop onion, tomatoes and garlic.
2. In a large pot of boiling salted water, cook pasta until al dente about 8 minutes.
3. Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic and tomatoes; cook, stirring, for about 3 minutes stir in wine and clam juice; bring to a simmer. Cook over low heat for 5 minutes until most of the liquid has boiled out. Stir in parsley, basil and clams and heat through. Season with salt and pepper.
4. Drain pasta. Add to the skillet with the sauce. Toss to coat. Sprinkle with pine nuts and serve immediately.
Notes:
- I tried substituting the wine for apple cider vinegar and that really didn't work as well as using "cooking wine." I recommend using an inexpensive Pinot Grigio.
- If using fresh clams, rinse them well. Before step 3, place a tablespoon of butter in a pan with some of the chopped garlic and cook briefly. Add the clams and the wine and cover. Cook on medium heat for 5-7 minutes until the clams open. Remove from pan and continue with step 3. Add the clams back at the end of step 4.
Source: Grandma
