Spaghetti with Clam Sauce

Name: Spaghetti with Clam Sauce
Yield: serves 6
Ingredients: 1/2 cup extra-virgin olive oil; 4 plump garlic cloves, peeled and sliced; 1 cup (a 6-ounce jar) marinated artichoke hearts, drained and thinly sliced; 1/4 teaspoon peperoncino flakes, or to taste; 1/4 teaspoon dried oregano; 1/2 cup white wine; Juice of 1 orange, freshly squeezed (about 1/4 cup); 3 dozen littleneck clams, scrubbed, rinsed, and drained; Kosher salt for the pasta cooking water; 1 pound spaghetti; 2 tablespoons chopped fresh Italian parsley; A heavy saucepan, such as an enameled cast-iron Dutch oven, 10 inches wide, 3- to-4-quart capacity, with a cover; a large pot for cooking pasta

December 9, 2011

This is a very flavorful rendition of pasta and clam sauce, a bit more complex than the one Aunt Anna made for me on my first visit to Le Marche. It can also be made with other seafood, such as shrimp or calamari, in place of the clams—just keep in mind the varying cooking times of whatever shellfish you use. If you are not in the mood for seafood, omit it altogether and double the artichokes. And who is to say that you can’t do this recipe with chicken breast? Just add slivers of breast meat before the artichokes, cook and stir for a few minutes, then proceed with the basic recipe.

Recipe notes

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