Pasta With White Clam Sauce

Random thoughts today. Beware! 

I realized today that 5 hours in a car can be good and bad for the same reason.  Quite time to yourself. Quite time to yourself. 5 hours.

I started thinking about summer and how fast it has flown by.  August 9th.  Where did June and July go?  For the next four months I am going to be extremely busy at work.  Bye bye goes my normal life.  I created a list of 25 things I want to do before that happens.

Cleaning was a part of 4 of the items.  Is that sick?

Movies.  Is Hope Spring too much of an older person movie for a 27 year old?  I swear I am really an 80 year old soul.

I also want to buy furniture. Part of me wants to redecorate my whole apartment even though we only rent. Part of me wants to hold off till we buy a home.  I am so indecisive right now.

Last night we were going to have store bought fried chicken with an amazing homemade side for dinner.  I made the side.  We went to get the chicken.  There was no chicken. 

We ended up at a Japanese restaurant for sushi.  Tuesday night date.  Life goes on.

The other night I wanted pasta for dinner.  It was a billion degrees outside.  Compromise was a white clam sauce.  Side of fresh Lemon Boy tomatoes.   Compromise can be a wonderful thing sometimes.

Martha Stewart's Spaghetti With Brooklyn White Clam Sauce

by Emily Morris

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients (serves 6)

• 1 tablespoon salt
• 1 lb dried linguine
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, smashed and peeled
• 3 (6 ounce) cans minced clams with juice
• 1/4 teaspoon red pepper flakes
• fresh ground pepper
• 1/4 cup Italian parsley, chopped

Instructions

In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.

Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.

Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.

Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.

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