This pasta with clam sauce, a family favorite, is always on our January menu. After all the heavy holiday eating I want dinner to be something light, simple, and comforting. Made with canned minced clams, it takes all of fifteen minutes to get on the table.
Pasta with Clam Sauce
1/4 c. extra virgin olive oil
4 cloves garlic, minced
2 (6.5 oz.) cans minced clams with juice
salt and pepper to taste
1/2 tsp dried Greek oregano or more to taste
1 Tbsp. chopped Italian flat leaf parsley, plus extra for garnish
red pepper flakes or Aleppo pepper, to taste
1-2 tsp. fresh lemon juice or more to taste
1/2 lb. thin spaghetti
Bring a 6-quart pot full of water to boil for the thin spaghetti. In a 1-quart saucepan warm olive oil on medium heat. Add garlic and cook for 1-2 minutes until garlic is fragrant and soft. (Do not brown garlic.) Add clams with all the juice from both cans and season with salt and pepper to taste. Add oregano, parsley, pepper flakes, and lemon juice. Bring to a boil, then cover and reduce heat to low. Simmer 7-10 minutes. Meanwhile, cook spaghetti until al dente. Drain. Place pasta in a serving bowl. Pour clams with all of the liquid over the pasta and toss. (It will look very soupy, as if there is too much liquid.) Cover the pasta and let sit 5-10 minutes to allow the liquid to absorb into the pasta, which should be moist, not dry. Garnish with extra chopped parsley and serve. Serves 4.