When I need comfort food, there is very little than can compete with a big bowl of perfectly al dente spaghetti, butter, clams, garlic, and yes, a fabulous pecorino. I don’t care if all of Italy sneers in my face because I enjoy shellfish with cheese. I happen to like it, so THERE. I totally understand the argument that cheese can mask the natural aroma of great seafood, but I’m tired of this antiquated myth circling about that eating cheese and seafood will give you an upset stomach, and/or make you a trashy human being. It won’t and if you like the taste, I hereby give you permission to grate away.
This quick dish can be filed under 10-minute meals.
- 1/2 pound of pasta
- 4 Tablespoons of butter
- 1 medium shallot, loosely diced
- 2 cloves of garlic, minced
- 2 cans of clams (I used the 6.5oz cans of Trader Joes’ Maine Whole Cherrystone Clams)
- Salt to taste
- Grated Pecorino or Pamesan (optional, to taste)
- Vigorously salt a large vat of water and bring to a boil.
- Throw in the pound of pasta once the water is hot and time it according to your preference. I usually cook spaghetti for 8 1/2 minutes, testing it along the way until it has the perfect bite.
- Meanwhile as the water boils and pasta cooks, heat 2 Tablespoons of butter on a skillet. Be careful not to let it burn (I love ghee, or clarified butter for this very reason).
- Once the pan is hot, toss in the shallots and cook for one to two minutes. Then add the garlic. After another minute finally add in the clams.
- Drain the pasta and then throw it back into the pot, along with the clams. Toss 2 more Tablespoons of butter (or however much you need to get the pasta coated).
- Salt to taste and grate fresh pecorino or parmesan over each serving (optional).