We have a fundamental difference of opinion around here that nearly eight years of togetherness has done nothing to resolve. Ryan does not like any sauce but red sauce on his pasta. I like red sauce with certain specific types of pasta dishes, but often prefer something else. Even when something else is as basic as butter and cheese. Tonight Ryan offered to make dinner and asked me for the recipe for pasta with clams. I was a little surprised, because he's told me before that he doesn't really like pasta with clams. The recipe's not written anywhere, it's just something my parents made when I was growing up, so I scribbled it down on a few post-its for him and handed it over. He looked it over and said, "I thought this was supposed to be a red sauce." Right. So I directed him to Rachael Ray, who has a pretty good pantry red clam sauce (no, really), and Marcella Hazan who can do no wrong. He flipped through the recipes, but then announced he was going to make it my way. After 8 years we may not agree, but at least one of us knows how to compromise.
my recipe, but with a few things changed by Ryan
makes enough for 2
1/2 lb spaghetti or linguine
3 garlic cloves minced
2 anchovies (or about a teaspoon of anchovy paste, or omit it if you're a wimp)
1 T olive oil
2 cans clams (We usually use Snow's Chopped Clams)
salt and pepper to taste - the anchovies will make it saltier, so be careful
1 t red pepper flakes
1/4 C vermouth or dry white wine
fresh parsley (feel free to take some liberties with this, we used dried oregano tonight)
Put on a big pot of water to boil for your pasta. When the water boils cook your spaghetti according to the package directions. In a large saucepan, add the oil, the garlic and the anchovies. Cook on low for about 3 minutes, until the garlic is pale yellow but not brown at all. While its cooking, use the back of a wooden spoon to break up the anchovies so they're all mushed in. Then add the clams (and all the liquid in the can). Cook for 5-7 minutes until everything is warmed through. Add the vermouth and increase to high for 1-2 minutes, so that it boils. Then reduce the temperature again and season with salt and pepper, red pepper flakes and parsley. Add the cooked spaghetti to the sauce and mix up. Serve (especially with garlic bread.) Yummy.