quick spaghetti with clams and prosciutto

Posted by Miss Lilly

Again last week I found myself not having gone to the grocery store for quite a while, this really seems to becoming a trend, and wanting to make a nice homemade dinner, so from fairly simple ingredients I had sitting around I made a quick spaghetti with clams and prosciutto. And, yes, before you ask I do have these ingredients on hand and you likely have some version also!

quick spaghetti with clams and prosciutto

serves 4 or one Miss Lilly and her husband (who eats as much as three adults)

spaghetti (per package instructions for 4)

1/2 tbs butter

1 tbs olive oil

2 shallots thinly sliced

3 cloves garlic sliced

1/2 cup proscuitto, julienned

1-8 oz can clams

1 jar clam juice (use as needed to loosen sauce to the consistency you like)

1/2 cup white wine

2 tbs fresh flat leaf parsley

red pepper flakes to taste

salt and pepper to taste

In medium saucepan heat butter and olive oil on medium-high heat, add in proscuitto and saute until crisp.

Add shallots and garlic. Saute garlic and shallots until transluscent and soft.

Add in white wine and let reduce for 5 minutes.

Turn heat down, to medium-low and add in clams and some of the juice (about 1/2 cup), reduce sauce on low heat for another 15 minutes or so, use clam juice as needed to loosen sauce to the consistency you like, as well as some of the pasta water.

Add red pepper flakes, salt and pepper to taste.

Mix with cooked spaghetti and finish with parsley.

For the optional bread crumbs I added to the top:

bread crumbs

3 cups day old (or older) bread, cubed

3 tbs olive oil

salt and pepper to taste

Heat oven to 250F degrees

Toss bread in olive oil and salt and pepper. Lay bread cubes in single layer in pan and put in oven. Dry out in oven for about 1 hour. Cool completely.

Pulse cubes in food processor to get small breadcrumbs. If crumbs are not crunchy enough you can put back into oven to dry out more.

This entry was published on 03/04/11 at 5:17 p01 and is filed under Misc. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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