Living in the Mediterranean pasta is one of my main standbys. It also has to be one of the best comfort foods: it suits all moods and all seasons. Nothing beats a piping hot bowl of pasta topped with a luscious sauce. Think of a hearty Spaghetti Bolognaise or a deliciously light Primavera Pasta with baby spring vegetables in a delicate tomato sauce.
I have a wonderful deep Italian pasta pot with an insert colander – it’s so big that when I cook for two I have to search for the pasta! However, I never worry about cooking too much as the pasta will keep, covered with water, in an airtight container for a couple of days in the fridge. When I need it I simply drain the water off, pat it really dry with kitchen roll then toss it in warm olive oil to ‘reconstitute’it . By continuously moving it around the pan the pasta ‘loosens’ up.
Pasta is so versatile; you can stuff it, boil it and bake it – but it does need some care whilst cooking to get that perfect al dente texture – below are my basic tips for cooking foolproof dried spaghetti. Remember there are different sizes of spaghetti – I use a No.3 – so the cooking time is a guideline. As I mention below, I throw a strand of spaghetti against my ceramic tiles: when it sticks to the surface - then it’s cooked!
Perfect dried Sphagetti
- Use a very large saucepan – at least 4 pints/2.25 litre of water to 8oz/225g pasta plus 1 tbs salt (this is a sufficient quantity for two as a main course)
- Bring water up to a fierce boil
- You can add a tbs of oil to prevent sticking but if stirred frequently there’s no real need
- Add the pasta and stir to separate
- Long spaghetti needs to be moved around until it fits the pan
- Cook for approx 8 minutes
- Test to see if ‘al dente’ – just cooked through
- Keep testing until ready
- I throw a strand of spaghetti on my kitchen ceramic tiles – if it sticks - it’s ready – it’s usually fairly accurate!
- Drain immediately when al dente in a colander over the sink
- Shake well
- Immediately add to the sauce of choice and toss well
- Serve at once in deep warm plates
- Don’t let the spaghetti dry out as it congeals and forms lumps
- Cook at the last moment before you require it
Today’s recipe is a tasty favourite of mine using items I usually keep in my standby cupboard. It’s quick to make but looks as if it’s taken ages to prepare. Fresh clams can of course be substituted for the jars – cook according to their instructions. Add extra wine instead of the clam juice. It’s a great dish to quickly rustle up a meal if a horde of hungry visitors arrive unexpectedly. The spaghetti is perfect when accompanied by warm ciabatta and a rocket salad.
Spaghetti with Clams
Serves 2-3 depending upon appetite!
Utensils
- Large saucepan for pasta
- Large deep frying pan for sauce
Ingredients
- 8oz/225g spaghetti
- 1 tbs olive oil – optional
- Sauce
- 1 tbs oil
- 2 finely chopped medium onions – frozen onions can be used
- 2 crushed garlic cloves or good squeeze lazy garlic
- 1 x 270g drained tin/jars of clams in shells in brine
- 1 x 200g clams in brine – reserve ¾ of the juice
- 1 ½ glasses white wine
- Good pinch dried chilli flakes – or to taste
- 4 tbs freshly chopped parsley or 2 tbs dried parsley
- Seasoning
Method
- Cook pasta as above
- When cooked, drain and keep warm
- Meanwhile heat oil in deep frying pan
- Add onion
- Cook until just tender
- Add garlic
- Cook until just colouring (if using lazy garlic mix in and don’t burn!)
- Add chilli flakes and mix in
- Cook in for 30 seconds
- Add liquor from ¾ reserved juice of clams and wine
- Add all the clams
- Add the parsley
- Check seasoning
- Simmer until heated through
- Add the pasta to the pan
- Toss well and serve immediately
Tip
I use at least a tbs of chilli as I like it hot and spicy. Fresh parsley really is best. I’m not too keen on using dried parsley – so go easy when adding and check the flavour after adding half, as I think too much changes the taste of the dish. Remember salt is in the clam juice so take care when adding extra salt.
Deborah Ratcliffe - An experienced International writer with a passion for the reality of life and its magic moments!
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