Monday, August 20, 2012

Bucatini with Red Clam Sauce and Hot Pepper

I have to confess that I made this recipe about 1 month ago for a nice Saturday dinner party, and completely forgot to blog about it! If only I didn’t have pesky employment to keep me from my cooking blog.
This recipe is surprisingly simple, unlike other Martha Stewart recipes I have recreated. It’s perfect for a quick pasta week night dinner. But, be warned. The aromas wafting from your sauce will be hard to resist and your entire home may smell like garlic & tomatoes for a few days. Just sayin’.
On a side note, I’m typing this as J has on House Hunters– Umbria. Oh man, I’m dying here. The couple is re-locating from South Carolina, and they’re simply adorable, about to enjoy their new home in Tuscany. Having seen most of Tuscany from the train to Florence, it reminds me how much of how I’d like to go back and really learn to cook, in Italy. A girl can dream, right?
Les ingridientes:
Coarse salt
1/4 c. olive oil, plus more for drizzling
4 garlic cloves, mashed
1/2 tsp. dried oregano
1 can (14 oz) whole plum tomatoes, chopped, plus 1/2 c. juice
2 cans (6.5 oz each) chopped clams, drained, reserving 1 c. clam juice
Red pepper flakes
1 tbsp. capers, rinsed and drained
3/4 lb. bucatini, or other long pasta will do
1. While bringing a large pot of salted water to boil, heat the oil for about 1 minute, and saute garlic, oregano, and large pinch of red pepper flakes in a large skillet over medium-high heat. Cook until garlic has golden tinge, be careful not to singe the garlic. This should take about 2 minutes.
2. Stir in the tomatoes and their juice, and reserved clam juice.  Bring the juices and garlic combination to a simmer, and cook until the sauce becomes slightly thickened, about 7 minutes or so. Reduce your heat to low and stir in clams and capers.
3. When the water boils, add pasta to boiling water, and cook until almost al dente. This should take about 10 minutes. Do not drain water, and transfer pasta to skillet with a strainer. Gradually stir in 1 c. pasta water and toss and continue to cook over low heat.

4. Serve while hot and drizzle with olive oil, coarse salt, and red pepper flakes.

The good news is that this bucatini dish tastes just as wonderfully as a cold lunch, as a piping hot dinner.

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