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Jim Coleman Recipes

Spaghetti with Clams and Sundried Tomatoes

For this recipe you will need:

  • 40 live steamer clams
  • 1 pound cooked spaghetti pasta (cooked according to directions on package)
  • 3 tablespoons extra virgin olive oil
  • 8 sliced sundried tomatoes
  • 6 tablespoons butter
  • 2 tablespoons fresh Italian parsley, chopped
  • 1/2 cup white wine
  • 1 tablespoon anchovy puree
  • 2 cloves garlic, chopped
  • 1 finely chopped shallot
  • 1 cup chicken or fish stock (or 1/2cup bottled clam juice added to 1/2 cup water)
  • Salt and black pepper to taste

Heat olive oil in a large saute pan. Add shallot, garlic and clams and cook until garlic starts to turn light brown. Add wine, stock, anchovy puree, sundried tomatoes and butter. Add cooked spaghetti, tossing constantly until sauce starts to reduce and clams start to open (discard any unopened clams). Add parsley, salt and pepper to taste. Place pasta in serving bowls and arrange clams over and around the pasta.

©2006 WHYY