In a large saute pan, over high heat, combine the butter and olive oil. Soy sauce adds an umami roundness to the dish, providing glutamates that complement the inosinate inherent in clams and clam juice, making the dish much more savory. Pasta: Bring a large pot of salted water to a boil over high heat. Using tongs, transfer spaghetti to pan with clam sauce, distributing pasta so it is mostly submerged in sauce. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, … Add bottled clam juice along with liquid from canned clams but not the clam meat. We may earn a commission on purchases, as described in our affiliate policy. No, no one could possibly say that, as a freshly steamed clam is a thing of beauty beyond compare, its meat plump and slippery, both soft and chewy at the same time, its juices clear and bracingly saline, the epitomic taste of the cold, clean sea. Get these ingredients for curbside pickup or delivery! This recipe is pretty close to the way I have made this dish for about 20 years, since I was in high school. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. All products linked here have been independently selected by our editors. Add the butter and parsley and toss until coated. 30-Minute Pressure Cooker Split Pea and Ham Soup, American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole), Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day, Low-and-Slow Pulled Pork (Smoked Pork Shoulder), View All Clam, Mussel, and Oyster Recipes, Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce, Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce), Baked Ziti With Two Mozzarellas and Parmesan Cream Sauce, Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey. Have you cooked this recipe? Isn't it just pasta?" We reserve the right to delete off-topic or inflammatory comments. When we decided to do a whole month of dried-pasta related work, I made the case for this humble recipe, which, I argued, the people, our readers, would love, just as I love it, and for the same reasons: It is clammy—and I love clams; it is easy—and I love easy; it is fast—who doesn't love fast? Subscribe to our newsletter to get the latest recipes and tips! It's tempting to claim that this recipe for clam sauce, made with canned clams, is a product of coronavirus. Using tongs, transfer the mussels to a bowl. Test any clams/mussels that are partially open: Press shell together with thumb and index finger, … Sho lives in New York. While the Chinese indeed do noodles better, our plan to publish this recipe was hatched many, many months ago, when I was looking through our pasta recipe archive and realized we didn't have a recipe for clam sauce made from canned clams. Add the clams to the saucepan, cover and cook until they start … Turn off heat and add clam meat and soy sauce. Some comments may be held for manual review. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Learn more on our Terms of Use page. Thai chili is used just to bring a little life heat to the dish, but it can be omitted or replaced with a pinch of red chili flakes or dried peperoncino. When you need some clams but all you got is cans. Increase heat to high and bring mixture to a boil, then reduce heat to a simmer until liquid is slightly reduced and vegetables have infused broth, about 5 minutes—there should be enough liquid in the pan to fully submerge the pound of cooked pasta. Celery leaves, more than just being a visual accoutrement, are quite flavorful and add a bit of freshness to offset the clam flavor. Yes. Add the mussels, cover and cook over high heat until they open, about 2 minutes. 4 tablespoons (60g) unsalted butter, cut into 4 pieces and divided, 2 celery ribs (5 oz; 140g), peeled (optional) and cut into small dice, 1/2 cup (30g) finely chopped fresh parsley leaves, divided, 4 medium garlic cloves (15g), finely minced, 1 fresh green Thai chili (4g), thinly sliced (optional, see note), Two (6.5-ounce; 184g) cans chopped or minced clams, clams and liquid divided, Celery leaves (pale yellow-green leaves from the celery heart), for garnish. Add celery, shallots, half the parsley (1/4 cup; 15g), garlic, Thai chili (if using), and a couple healthy grinds of black pepper to pan and cook, stirring occasionally, until vegetables are soft and mixture is fragrant, 1 to 2 minutes. Add the chili flakes and stir to combine. Add a rating: Comments can take a minute to appear—please be patient! In a 12-inch stainless steel skillet, melt 2 tablespoons of butter over medium heat, and swirl pan until foaming subsides. In the spirit of allowing pretty much anything—the same generous spirit that Daniel and Sasha appear to have adopted in allowing this recipe to be published—know that adding a few chopped anchovies or a couple slices of bacon cut into tiny strips at the beginning will change the dish in favorable ways, if you like those flavors, but the only things I've found necessary over the years are the amount of butter, the garlic, celery and its leaves, the fresh parsley, and a splash of soy sauce for a more rounded savory flavor, courtesy of the glutamates. Turn off heat, add remaining butter and parsley, and toss and stir spaghetti vigorously to incorporate parsley and emulsify butter into sauce. But is it pretty tasty and clammy and fast? When spaghetti is almost at that point of doneness, bring pan of clam sauce to a boil over high heat. Garnish with celery leaves, and serve immediately, passing lemon wedges, for squeezing, at the table. Season with salt and pepper, to taste. Do not brown. In a pot of salted, boiling water, cook spaghetti, stirring frequently, until about 4 minutes shy of the way you like your pasta cooked (some would say "al dente"). Meanwhile, bring a large pot of lightly salted water to a boil. And it's perfect for when you need a little clam fix but there are no fresh clams to be had for miles and miles around. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Is it better than spaghetti alle vongole in bianco? Some HTML is OK: link, strong, em. In a pot of salted, boiling water, cook spaghetti, stirring frequently, until about 4 minutes shy of the … But with the advent of the crisis, the framing would go, in a time of desperately needed understanding and accommodation, Serious Eats chose the enlightened path and decided to unburden itself of silly Italianate pretension about noodles, which the Chinese do better anyway. His favorite foods, in order, are ramen, pho, clams, salted meats, and salted fish. Drain and transfer to a large serving bowl. Alas, I can't frame it that way. Taste for seasoning, and add salt if necessary. It would be easy to frame it as a nimble pivot on the part of our recipe team—particularly a specific, man-of-the-people recipe team member (me)—to address the needs of a readership that finds itself increasingly relying on dried pasta and canned products to provide sustenance in variety during this time of isolation.