Angel Hair with Herb Broth and Clams

By JoshandMegs -
 Mailie went to town on these clams, making sure to lick down the shells...a bit caveman-ish. This dish was a big hit, and we'd definitely eat it again...though not often, as clams aren't the cheapest of purchases, sadly. Oh to live by the sea, and enjoy fresh seafood daily. Perhaps one day. The only thing I'd do differently is add more water to the broth, since the pasta pretty much soaked it all up. It was flavorful though, and yummy to dip your crusty bread in.


Angel Hair with Herb Broth and Clams

1/4 cup butter
2 tbsp olive oil
2 onions, chopped
6 garlic cloves, pressed
2 medium tomatoes, cored, chopped
3 cups white wine (I use cooking wine)
1 cup (or more) water (next time I will add more)
3 lbs manila or small littleneck clams, scrubbed
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped parsley
1/4 cup fresh thyme
2 pinches dried crushed red pepper
8 oz angel hair (or linguini)

 Melt butter with olive oil in a large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. (You could do this part ahead of time, and refrigerate, then use it the next day)

 Bring broth to boil. Add clams, cover, and cook until clams open, 3-5 minutes. (Discard any clams that do not open...it means they were dead, so you don't want to eat those suckers). Transfer clams to large bowl, tent with foil to keep warm.

Stir in herbs and crushed red pepper into broth. Add pasta. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tbsp if too dry. (This is where I wished I added more water. It looked like there was plenty, but by the time we served it up, the pasta had soaked the broth all up). Return clams to pot. Cover and simmer until clams are heated through and pasta is al dente. Season with s&p to taste.

Serve with rustic bread...which we sliced up, brushed evoo on top, and sprinkled a little s&p to.

Bon Appetite!

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