Spaghetti with Clam Sauce
Serves 1.
By Dennis W. Viau; inspired by the CNN TV show Stanley Tucci: Searching for Italy
The following recipe makes 1 serving. You can multiply the recipe as needed for you dinner service. I did not have a recipe for this dish, but I was inspired by the TV show mentioned above. Working spontaneously, I made this dish and then wrote down what I did to reproduce it.
Ingredients:
2 ounces (60g) dry spaghetti
1 tablespoon of butter
1 tablespoon olive oil
A few fresh sage leaves, chopped
A sprig of fresh rosemary, whole
1 clove garlic, minced
Light grating of pepper
1 ounce (30g) whole baby clams
2 fluid ounces (¼ cup, 60ml) cream or half & half (half milk, half cream)
½ teaspoon sweet rice flour (or other thickener, such as flour or corn starch)
Olive oil, fresh basil and Romano cheese for garnish
Directions:
Start the spaghetti cooking in boiling salted water. Cook according to package directions or until al dente.
Melt the butter in a skillet. Add the olive oil. Add the sage, rosemary sprig, garlic and pepper. Stir over low heat to season the butter. Add the clams and cook a few minutes, then remove from the heat.
In a bowl, combine the cream with the rice flour and blend with a whisk.
When the pasta is almost done, add the milk mixture to the clam mixture. Bring to a boil to thicken. Remove and discard the rosemary sprig. If the sauce is too thick, thin with a little clam broth or pasta water.
Drain the spaghetti and add to the sauce. Stir and turn to coat evenly. Taste for salt.
Plate and garnish with a drizzle of olive oil, some small basil leaves, and some Parmesan or Romano cheese.
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