Monday’s are exhausting and long and make me wish the week was already over when the alarm goes off on Tuesday morning. But despite waking up with a case of the Tuesdays, my day ended on a happy note with a big plate of spaghetti and clams. I got this recipe a few years ago from my father-in-law, and it’s one of Hubby’s favorites. It’s what we had for dinner when I met my father-in-law for the first time. That night, my future Hubby, future F.I.L., and I watched “Master and Commander” and devoured this shockingly easy, cheap and yummy dish. Tonight, we watched “Cheers.”
I always keep all the ingredients for Spaghetti and Clams on hand as pantry staples (except for the mushrooms) and consider it a default comfort dinner. Perfect for a Tuesday.
Spaghetti and Clams (for 2)
2 smallish yellow onions, chopped
One small package of white mushrooms, sliced
Two cans Bumble Bee Whole Baby Clams (really important that these are whole, not minced), one can drained, the other not
Cavender’s Greek Seasoning
Freshly ground pepper
Multi-grain spaghetti (1/2 to 3/4 of the box. 1/2 a box = a heavy amount of clam sauce per person)
|Whole Baby Clams|
In a large frying pan heated to medium, heat a tablespoon or so of olive oil and saute onions until fairly soft. Add mushrooms and saute until they start to get soft and juicy.
|Onions and Mushrooms|
Meanwhile, heat water to boiling for the spaghetti. Immediately after you add the spaghetti to the boiling water, add the two cans of baby clams (one drained) to the frying pan with the onions and mushrooms. Add a small amount of salt and generous amounts of pepper, Cavender’s, garlic powder and parsley to the clams and veggies. Stir and let simmer while the pasta cooks.
|Clams Added to the Veggies|
Drain cooked pasta and divide between two plates. Top each serving of pasta with a generous heaping of the clam mixture and drizzle with some olive oil.