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Old 05-11-2014, 08:02 PM   #1
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Roch's Spaghetti and Clam Sauce

I finally got 'round to doing up GF's favorite pasta dish that I make. It is a dish I make with canned clams. We are land-locked in a small town so ya gotta make do...

My ingredients were spaghetti, canned baby clams, the juice from the clams, pancetta, olive oil, white wine, leek, green onion, sweet peppers, diced tomatoes, garlic, butter, parsley, fresh thyme, chopped parsley. And, of course, parmesan cheese.

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Old 05-11-2014, 08:06 PM   #2
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This is an A la carte dish so I prepped my fresh ingredients first and got everything ready(mise en place). Had it all ready beside the stove so I could just stand there and add things in order.
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Old 05-11-2014, 08:14 PM   #3
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I got a couple of talbespoons of olive oil hot and added the panchetta. Fried it up until it started to brown. I don't like it too crispy and like to fry it at a med high temp so it doesn't smoke too much. Then I drained about half of the fat in the pot and added the garlic and onion/leek mix and sauteed that for a couple of minutes. Once they were starting to soften I added the minced clams and let that cook away for another three or four minutes. Then, I added the diced tomatoes, chopped sweet peppers and continued to stir for another couple of minutes.
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Old 05-11-2014, 08:20 PM   #4
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When this started to dry out a bit and looked like it is getting cooked up, I glugged in some white wine and cranked the heat and deg-lazed the pot. When the wine evaporated about half I added the clam juice, some black pepper, and fresh herbs(I used thyme and parsley today) and let it reduce until the sauce started to become rich.

I added the pasta to the boiling water around the same time as the wine so it would all be done at the same time.

If the sauce is getting too thick you can shut it off and wait a couple of minutes until the pasta is done.
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Old 05-11-2014, 08:28 PM   #5
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The pasta was finishing up about then so, turned off the clams and added a couple of tablespoons of butter to the sauce to let it melt. Drained the pasta, added it to the sauce with a good handful of freshly grated Parmesan and give it a good mix.

That is pretty much it, folks.
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Old 05-11-2014, 08:34 PM   #6
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Finished with some more Parmesan, Parsley, and black pepper...
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Old 05-11-2014, 09:54 PM   #7
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I have a few tins of those Clover Leaf Baby Clams. This sounds like the perfect thing to do with them.

Is it just the one tin?

I have copied and pasted your recipe Roch, even the pix.
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Old 05-11-2014, 09:58 PM   #8
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I used one tin. You could use more if you wanted. I probably wouldn't double the clam juice portion, though.
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Old 05-11-2014, 10:18 PM   #9
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Thanks. I'll try it with one tin the first time.
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Old 05-11-2014, 10:26 PM   #10
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Nice job. It looks great.
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