Spaghetti with Peas and Clams
Pasta and Pizza • Italian
Description
Spaghetti with Peas and Clams
Ingredients
- Clams (Vongole) 20 oz
- Salt to taste
- Parmesan Cheese 5 oz
- Canned Mushroom Soup 5 oz
- Butter 0 oz
- Shallot 1 piece
- Dry White Wine 5 tablespoons
- Spaghetti 10 oz
Step-by-Step Guide
Step 1
Add the pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water comes to a boil again, reduce the heat so that the water continues to boil and cook for another 10-12 minutes.
Step 2
Rinse the clams in salted water, discarding any with damaged shells and those that do not close immediately when touched. Place the clams in a large pot, add the wine and finely chopped shallot. Cover, place over high heat, and cook for 3-5 minutes until the clams open. Remove the clams with a slotted spoon, discarding any that did not open. Extract the meat from the shells of the remaining clams.
Step 3
Strain the clam broth through a sieve into a bowl. Drain the spaghetti. Melt the butter in a large skillet, add the clams, peas, grated Parmesan, and a small amount of clam broth: you should have a sauce, not a soup. Mix well, heat through, and transfer to a warmed deep dish. Serve immediately.
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