Categories
Easy Recipe

Quick And Easy: Spaghetti With Canned-Clam Sauce Recipe

Spaghetti With Canned-Clam Sauce Recipe

It’s tempting to claim that this recipe for clam sauce, made with canned clams, is a product of coronavirus.

When you need some clams but all you got is cans.

  • Serves 4
  • 15 minutes

  • 15 minutes

Ingredients

  • 4 tablespoons (60g) unsalted butter, cut into 4 pieces and divided
  • 2 celery ribs (5 oz; 140g), peeled (optional) and cut into small dice
  • 2 medium shallots (60g), minced
  • 1/2 cup (30g) finely chopped fresh parsley leaves, divided
  • 4 medium garlic cloves (15g), finely minced
  • 1 fresh green Thai chili (4g), thinly sliced (optional, see note)
  • Freshly ground black pepper
  • Two (8-ounce; 237ml) bottles clam juice
  • Two (6.5-ounce; 184g) cans chopped or minced clams, clams and liquid divided
  • 1 lb (450g) spaghetti
  • 1 teaspoon (5ml) soy sauce
  • Kosher salt
  • Celery leaves (pale yellow-green leaves from the celery heart), for garnish
  • Lemon wedges, for serving

Directions

  1. 1.

    In a 12-inch stainless steel skillet, melt 2 tablespoons of butter over medium heat, and swirl pan until foaming subsides. Add celery, shallots, half the parsley (1/4 cup; 15g), garlic, Thai chili (if using), and a couple healthy grinds of black pepper to pan and cook, stirring occasionally, until vegetables are soft and mixture is fragrant, 1 to 2 minutes. Add bottled clam juice along with liquid from canned clams but not the clam meat. Increase heat to high and bring mixture to a boil, then reduce heat to a simmer until liquid is slightly reduced and vegetables have infused broth, about 5 minutes—there should be enough liquid in the pan to fully submerge the pound of cooked pasta. Turn off heat and add clam meat and soy sauce.

  2. 2.

    In a pot of salted, boiling water, cook spaghetti, stirring frequently, until about 4 minutes shy of the way you like your pasta cooked (some would say “al dente”). When spaghetti is almost at that point of doneness, bring pan of clam sauce to a boil over high heat.

  3. 3.

    Using tongs, transfer spaghetti to pan with clam sauce, distributing pasta so it is mostly submerged in sauce. Cook, tossing and stirring occasionally, until pasta is cooked to your liking and sauce has thickened slightly, about 4 minutes. Taste for seasoning, and add salt if necessary.

  4. 4.

    Turn off heat, add remaining butter and parsley, and toss and stir spaghetti vigorously to incorporate parsley and emulsify butter into sauce. Divide pasta among four serving plates, spooning sauce and clams evenly over each portion. Garnish with celery leaves, and serve immediately, passing lemon wedges, for squeezing, at the table.

Categories
Easy Recipe

Spaghetti With Carbonara Sauce Recipe

Pasta with carbonara sauce is a fundamentally simple and easy dish, made by coating pasta in a rich, creamy sauce of eggs, cheese, pork, and black pepper. The challenge is in combining the right ingredients for a sauce with a perfectly silky texture, and not accidentally scrambling those eggs in the process. Here’s how to do it.

Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water.

  • Serves 4
  • 20 minutes

  • 20 minutes

Ingredients

  • Kosher salt
  • 1 pound (450g) dried spaghetti (see note)
  • 1/2 cup diced guanciale, pancetta, or bacon (about 3 ounces; 85g) (see note)
  • 3 tablespoons (45ml) extra-virgin olive oil, divided
  • 2 whole large eggs plus 6 yolks
  • 1/4 cup grated Pecorino Romano (about 1 ounce; 25g), plus more for serving
  • 1/4 cup grated Parmigiano-Reggiano (about 1 ounce; 25g), plus more for serving
  • 1 teaspoon freshly ground black pepper (ground medium-coarse), plus more for serving

Directions

  1. 1.

    Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

  2. 2.

    Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

  3. 3.

    Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

  4. 4.

    Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.