 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I developed this recipe while we were on vacation on Tybee Island a few years ago. I was sitting on our dock reading about clams and realized there was a clam bed right off the dock. One hour and one pair of muddy shoes later, we had three dozen beautiful quohogs in a pot simmering. Of course, if you don't have a dock or simply don't like to get muddy, I've adapted the recipe for canned clams. If canned, use 3 6.5 oz cans. Ingredients:
2 cups hard-shelled clams, steamed and chopped if large |
2 cups collard greens or 2 cups frozen spinach |
1/2 large onion, minced |
1/2 cup dry red wine |
1/2 cup light balsamic vinaigrette salad dressing |
2 teaspoons garlic powder |
15 ounces spaghetti sauce |
salt and pepper |
1 lb angel hair pasta |
Directions:
1. In large pot, sweat onions in small amount of olive oil until translucent. Add clam juice and stir. If using fresh boiled clams, add 2/3 cup of boiling liquid.
2. Add all other ingredients and bring to low boil, stirring frequently.
3. Cover and turn down to a simmer for 30 minutes, stirring occasionally. If thicker consistency desired, remove lid and simmer until thickened.
4. In medium pot, boil water and cook angel hair pasta until al dente. Drain.
5. Serve sauce over cooked angel hair pasta.
|
|