I posted Monday about our awesome fresh clam pasta and after we got back we decided that it was a repeat. The only problem is that I’m lazy, I didn’t feel like going to the seafood store since it is out of the way and I already go to three grocery stores every week (Wegman’s, Trader Joe’s and Aldi’s) (note: Aldi isn’t actually possessive but it looked better that way).
I was hunting for dinner ideas in Trader Joe’s (admit it, shopping at Trader Joe’s is often like pelican’s effort to dive bomb the ocean in search of fish) when I came across these canned clams. Canned clams are nothing special, but they are so often often smoked or otherwise flavored and it just isn’t the same.
Not a shell in sight, delicious
I know that canned doesn’t compete with fresh but some days you just don’t want to go to the store to get dinner. We were both pleasantly surprised by these clams, they had the perfect texture and tasted ever so slightly like the ocean. And to top it off, no clam shells to clean up!
Pasta with Clam Sauce
Adapted from All Recipes
This recipe is a cinch. Toss a few things together and it will be done in the time it takes to cook the spaghetti. The first time I made this I left out the dried basil, thinking that there was no need with all of the awesomeness of garlic and butter. Do not think this, the dried basil adds a complexity to the flavor and ties the dish together nicely. Also, I didn’t realize how caloric this was until I ran it through sparkpeople, so I will be trying it with less butter and less olive oil.
1 can clams, with juice
2 Tablespoons butter
1/4 cup olive oil
2 garlic cloves, minced
ground black pepper to taste
1/4 Tablespoon dried basil
half package pasta of your choice
Directions1.Cook pasta according to package directions.
2. Combine the rest of the ingredients in a large saucepan and heat until it starts to boil. Serve over the pasta.
Nutritionals (Serves 3): Cals: 603, Fat: 28, Carb: 60: Fiber: 3, Protein: 25
(with half the fats added it is only 489 cals and 16 g fat per serving)