I am finding that in the summer time I am having less motivation to sit with my computer to write. When I return home from work I want to sit out in my backyard soaking in the warm weather now that it has finally arrived. But we do still have to eat…
This recipe is inspired by my Hubby. Who now insists he has made his version for me not too long ago. I think I would remember that! He has talked about it but I don’t remember him making it. But I have just had one of those birthdays that end in O as in “0h, no, I moving into another decade!”
Clams and garlic over angel hair pasta is what he told me. Since I am home first to prepare the meal for the three of us it is up to me to figure out how to put this together. Hubby bought four cans of clams hoping we would get to feed both girls (young women) but just one is coming for dinner tonight. 😦
I gather together cans of clams, garlic, olive oil, onion, butter, fresh parsley. I love parsley; it adds greenery! The angel hair pasta nests are cool. These get cooked in a pot of boiling water while the clam sauce is prepared.
- 4 cans of clams with juice
- 4 cloves of garlic, minced
- 1/2 a large onion, chopped
- 1-2 Tablespoons of olive oil
- 2-3 Tablespoons of butter
- scant 1/4 cup of flour
- handful of fresh parsley
- 7 nests of angel hair pasta cooked in 4 quarts of boiling water
Saute the onion and the garlic in the olive oil. Add salt and pepper as you like. Then add in the butter until melted. Sprinkle on the flour to make a roux. I am thinking this is needed because I will have four cans of clam juice to thicken. Then stir in the four un-drained cans of clams. Let this simmer until the pasta is ready and/or the family comes home. Throw in the parsley to add some color.
I serve this with a salad, Italian bread, and grated Parmesan cheese. We sit outside to eat our dinner, enjoy the warm evening breeze, and each other’s company.