There were a few standout dishes that my parents made when I was growing up. Of course, there were mainstay meals and I had my favorites from those, but I’m talking about those meals. No, I’m speaking of the meals that stuck with you. The sensory memory of these meals are forever engrained in you. They weren’t the most complicated or even fanciest thing you have ever eaten, but they made lasting impression. Clam pasta was that meal for me.

Back story - the first and only time my mom made this dish was when I was around 7 years old. We were headed back home from visiting family, but missed our plane. So, we were stranded in Manhattan for 3 days, before we could get a flight back home. Home, at that time, was Naples, Italy. Back story to the back story, my dad was in the military and we lived overseas until I was 12. Anyways, we were stranded in the middle of winter, with little money leftover from our winter vacation. I’m pretty sure my parents didn’t realize I knew were were broke, but I was an observant kid. They did the best they could with what they had and the best they had was a hotel convenience store and $10.

I’m not sure what possessed my mom to buy a can of clams. Maybe it was the Italian influence, at that time. Maybe, it was the cheapest option over real meat. Either way, from this can of clams and butter, she made magic. Still to this day, I consider it one of the best things my mom has ever made.

The version I’m presenting to you today has been adapted many times, however, the base ingredients will always remain; clams in an obscene amount of butter. This is the essence of this dish. If you don’t have any of the other ingredients, start there. And, of course, salt and pepper.

Notes:

You’ll notice that I didn’t include black pepper in the recipe below. That’s because I used crushed red pepper instead. Also, I would have added parsley, if I had any, but all my fresh herbs were old and droopy. If you happen to have some non droopy parsley, feel free to add it as a garnish for added color and freshness. Lastly, if you can’t help yourself, because I know I can’t, top the pasta dish with parmesan cheese. It’s perfectly fine without it, but who doesn’t love cheese!?

There’s not many other recipe notes on this one. Just make it. K?

Alright, until next time, toodles!

Clam Pasta

Yields: 6 servings

Prep Time: 5 minutes |Cook Time: 20 minutes | Total Time: 25 minutes

Ingredients

12 oz spaghetti noodles
1 can (10 oz) of whole clams, including the clam juice
1 stick (8 oz) unsalted butter
3 vine tomatoes (seeded and chopped)
1-2 oz white wine or red wine vinegar
2 garlic cloves (roughly chopped)
1/4 tsp red pepper flakes
1/2 tsp dried oregano
salt to taste

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Instructions

In a large skillet set to medium, melt the butter, and then add the red pepper flakes and garlic to bloom until fragrant; about 2-3 minutes
Next, add the tomatoes, clams (including the clam juice), oregano and a pinch of salt. Allow the sauce to simmer while the noodles cook; stirring occasionally.
Cook the pasta noodles to al dente, according to the box instructions and reserve at least a cup of pasta water.
When the pasta is two minutes from al dente, add the white wine or red wine vinegar to the clam sauce. Taste for salt and continue to simmer.
Finally, add the noodles to the sauce along with the pasta water; add 1-2 tbsp of pasta water at a time until the noodles are fully coated in the sauce and have a glossy appearance.
Serve immediately and enjoy with a chilled glass of white wine.

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