Chris's Spaghetti with White Clam Sauce

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This may well be my husband's favorite meal.

Spaghetti with White Clam Sauce

2 flat cans minced clams
1/3 cup olive oil
1/4 cup butter or margarine
3 large cloves garlic, finely chopped (or more, see below)
2 Tbsp finely chopped parsley
1 package (8 ounce) spaghetti, cooked and drained.

Drain clams, reserving 3/4 cup liquid; set aside. Slowly heat olive oil and butter in medium skillet. Add garlic; saute until golden, about 5 minutes. Remove from heat. Stire in reserved clam liquid and parsley; bring to boiling. Reduce heat; simmer, uncovered, 10 minutes. Add clams; simmer 3 minutes or until heated through. Serve hot over spaghetti.

One night many years ago, a day or two after I came home from the hospital after giving birth to our first child, my dear husband decided he would fix dinner. He chose this recipe, one of his very favorites. Of course I was taking it easy, but (fortunately as it turns out) I stayed close by for consultation.

We had garlic as well as the clams, the spaghetti, and all the other ingredients on hand, so the stand-in chef began preparations. It wasn't long before he consulted me, box of garlic in hand. (You know those packages of garlic that you find at the grocery store, the ones containing two heads of garlic? That's what he showed me.) "Do we have anymore garlic?" he asked. "The recipe calls for three cloves and we only have two." Oh, my goodness. Stand-in chef didn't know the difference between a clove of garlic and a head of garlic!

The story has a happy ending. Stand-in chef got a lesson in garlic, he did a wonderful job preparing the recipe, and we had a very nice meal. Plus we had a new family story that has been repeated many times, mostly by the main character himself, and that I still smile about whenever we enjoy a nice meal of spaghetti with white clam sauce.

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