December 22, 2011

After posting twelve recipes for holiday sweets, I need a break from the sweet stuff!

With Christmas almost here, I knew which recipe I wanted to share with you: Clam and Garlic pasta! This recipe was my grandmother's. She served it every Christmas Eve, along with lots of other seafood. (It's an Italian tradition to serve seafood on Christmas Eve.)

And not only is this recipe a family tradition, it's also from my new cookbook, making this recipe doubly sweet to me.  I filled the new book with lots (LOTS) of recipes for easy suppers. Something like Clam and Garlic pasta might not sound easy...until you see how I make it! The sauce cooks while the pasta boils. So even though this dish is good enough to serve on a special night like Christmas Eve, it's also easy enough to make any weeknight.

In the New Year I'll be talking more about "How to Cook Gluten-Free", telling you how it came together and sharing recipes from the book. I am so, so proud of this book. But for now, I wanted to share just a taste of it with you. (If you'd like to pre-order the book, I'd be thrilled! Here's the link on Amazon. BTW, right now they have the cover wrong. The photo you see above is the true cover. Amazon should be updated shortly with the correct cover!)

Until then, enjoy the last few days of 2011. For many, 2011 was a tough year. My wish is that 2011 fades quietly as we welcome 2012 with open hearts.

See you in 2012!

Love,

Elizabeth

Clam Pasta with Anchovy Variation

From How to Cook Gluten-Free: Over 150 Recipes that Really Work by Elizabeth Barbone (Lake Isle Press, 2012)

 Salt

1 pound gluten-free spaghetti
1/2 cup olive oil
4 cloves garlic, minced or put through a garlic press
1 small onion, finely diced
1 teaspoon dried parsley
1 teaspoon dried oregano
2 cans (6.25 ounces each) chopped clams, or 1 can (10 ounces) whole baby clams

1. Fill a large pot three-quarters full with water. Cover and bring to a boil over high heat. Set a colander in the sink for draining the pasta.
2. When the water reaches a boil, add 1 tablespoon salt and the pasta. Stir with a wooden spoon for about 30 seconds, then stir occasionally while the pasta cooks.
3. While the pasta is cooking, begin the sauce. In a small pot, combine the oil and garlic. Turn on the heat to medium-low (Yes, start the garlic in cold oil. You want to cook it very gently.) When the garlic begins to sizzle, add the onion, parsley, and oregano. Cook, stirring occasionally with a wooden spoon, until the onions are translucent. Lower the heat to low. (This is a good time to check the pasta if you haven't already.)
4. Add the clams and their juices to the oil mixture and heat through. Don't let the sauce boil, or the clams will get tough.
5. After about 10 minutes of boiling, check the pasta for doneness. When the pasta is tender, ladle out about 1 cup of the pasta cooking water into a small heatproof bowl and set aside. Drain the pasta in the colander and return it to its pot over very low heat.
6. Add the clam sauce to the pasta and toss with a wooden spoon. If the pasta seems dry, add a little of the pasta cooking water; stir in 1/4 cup to start, adding more if needed. Serve immediately.

Variation
Anchovy Pasta: Add two jars(2.5 ounces each) anchovy fillets. Mince them before adding to the oil mixture, and let the sauce cook until the anchovies "melt." If you like, add a pinch of red pepper flakes, too. Not for the faint of heart, but oh so good!
Serves 6, or 4 with leftovers