Tuesday, January 18, 2011

Clam spaghetti

Recently, I found myself with these tiny grape tomatoes, just a bit past their prime.

What to do? What to do?

I threw them in a pan, let them get hot and their skins split.

Then, I added 2 cans of clams, their juice, and a little white wine. Let that all simmer and reduce until the liquid was almost gone.

And I added the concoction to a pot of regular spaghetti sauce (I had made plain for my boys). Mixed the clam concoction and the spaghetti sauce, let it all simmer for a while, and easy as pie, it was done.

And easy, easy take on red clam spaghetti.

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