Credit: Jean Allsop
I’ve been trolling the internet for low-cholesterol recipes and recently discovered that clams are heart-healthy, especially if you’re not restricting your sodium. The following is a quick recipe that hits the spot when you don’t have $20 to drop on a restaurant dish. It could be improved with a splash of white wine and fresh clams, but is still delicious in this shortcut preparation. Plus, it’s a refreshingly cheap break from the jarred red sauce routine.
-1 can clams (10 oz.), including liquid (I used Bumblebee)
-1/2 c. chopped Italian parsley
-2 sm. cloves garlic, minced
-1 shallot, minced
-salt and pepper to taste
-3/4 lb. spaghetti or linguine
Saute garlic and shallot in olive oil in a large skillet. Boil pasta just short of al dente and drain not too thoroughly. Stir clams and juice into garlic mixture in skillet. Salt and pepper liberally. Add pasta, cooking a few minutes longer in the sauce. Stir in parsley.
If you’re a real Philistine (blush), sprinkle with grated Parmesan cheese before serving. Enjoy!
**Note: This recipe doesn’t reheat very well. It’s best eaten immediately.