Saturday, May 18, 2013

Canned Clam Pasta

Clam pasta
We eat a lot of clams. Not only are they tasty; they are a great source of heme iron. Heme iron is iron from animal sources. It is more readily assimilated by the body.  Since we are always trying to increase our iron stores, we try to have clams once a week. This is our favorite clam dish. Needless to say I change it around a lot. This is the winter version of the dish with canned tomatoes and dried herbs; in the summer I use peeled tomatoes and fresh herbs for a truly outstanding dish. Feel free to add more garlic and change out the spices. I like this sauce with a lot of broth.  If you don't want your pasta swimming is sauce, squish the whole tomatoes and add half of the tomato juice. The important thing is not to over cook the clams, five minutes out to do it. Sometimes I add a bit of freshly grated Parmesan cheese. This should feed four people; it feeds the three of us.

Clam Pasta

1 Tbsp Oil Olive
2 Tbsp Butter
3 Garlic Cloves, Minced
1/4 Small Onion, Diced
28 oz (794 g) Whole Tomatoes in Juice
2 6.5 oz (184 g) Cans of Clams, Divided
1/8 Tsp Oregano, Rosemary, and Thyme
1/4 Tsp Parsley and Basil
Dash of Red Pepper Flakes (Optional)
Salt and pepper to taste
16 oz (454 g) Pasta, Cooked

Place olive oil and butter in a medium sauce pan over medium low heat. Add garlic, onions, salt, and pepper and saute just until garlic starts to brown.
I love the smell of cooking onions and garlic

Add the squished whole tomatoes and juice. Also add the juice from two cans of clams. Raise the heat to medium and add the dried spices and pepper flakes. Add salt and pepper to taste. Simmer about 10 minutes.

Everything is in there except the clams
 Add clams and heat for 5 minutes.
Just cooking the clams until they are done

Serve over pasta.

The bottom line: will I make it again? Yes, I can't wait until summer tomatoes are available and I will be make this with fresh tomatoes and freshly cut herbs.....

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