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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from the Seattle Times, and was made famous-ish by The Times' food critic for many years, John Hinterberger. Here it is with a few modifications. By the way, the amount of pimento and parmesan or romano cheese are guesses, since the recipe itself doesn't specify. Ingredients:
1/2 cup olive oil, plus |
1 tablespoon olive oil, divided |
1 dried red chili pepper, finely chopped |
1 large onion, chopped |
3 large garlic cloves, minced garlic or 3 large mashed garlic |
1/2 cup fresh basil leaves, chopped or 1 tablespoon dried basil |
1 tablespoon fresh oregano |
salt and pepper |
1/2 cup dry white wine |
2 (6 1/2 ounce) cans chopped clams, drained, with liquid reserved |
1/3 lb mushroom, sliced |
1 tablespoon butter |
1 lb dried spaghetti |
1 cup chopped parsley |
1/2 cup black olives, sliced |
1 tablespoon pimiento, chopped (optional) |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
Directions:
1. Put 1/2 cup olive oil in a large cast-iron skillet and slowly heat. Add the chili pepper, onion, and garlic. Cook slowly about 30 minutes or until the onions are very soft.
2. add the basil, oregano, salt and pepper, wine, and clam liquid. Continue to simmer until reduced somewhat. Keep warm. Meanwhile, saute the mushrooms in a tablespoon of butter and add to mixture.
3. Bring large pot of water to boil. Add a tablespoon of salt and 1 tablespoon olive oil. Cook spaghetti until just al dente.
4. As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer on low for about 5 minutes. Add olives and pimento, if desired.
5. After draining pasta, stir into the sauce and toss. Continue to fry and toss for several minutes-this drives moisture from the pasta and gives it texture and flavor.
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