our favorite spaghetti with clams

I'm all about nipping things in the bud these days.  That's the way we've lived when our kids were little, but as they get older and the issues change, I still find this to be true.  You fuss and aren't respectful, something is going to be nipped in the bud.  Your face gets red and you complain every time tomato sauce hits your lips, we're gonna nip that in the bud.  Not the complaining here.  The tomato sauce. 

When Anderson was a baby his face would turn red whenever he had tomato sauce.  He didn't like it, and to this day isn't a fan.  Spaghetti and meatballs is as easy as they come for weeknight meals, but trying to cut out the complaining and more importantly cutting out foods that make him complain is more my priority these days.  I've found when I cut things out what makes us complain, everyone is happier.

This past summer we had the chance to get back to Cape Cod and so when we made linguine and clams one night we weren't sure how they'd react, but we also knew there wasn't much not to like.  Well, they loved it, Tucker espeically.

It's not summer yet and there's no ocean in sight, but for whatever reason a light bulb went off and we realized we can make this year round.  I've attempted a few recipes now and wanted to share our favorite so far, and one I won't quickly be straying from.  This recipe hails from Martha Stewart's Dinner at Home Cookbook.  There was a time I was a HUGE Martha fan.  One of the best days of my life was in NYC getting to see Martha live, and then Paul Simon with my best friend from growing up when she lived in Brooklyn.  She worked at a bakery there and we ate delicious pizza on the steps of the concert hall before seeing Paul.  What sweet, and tasty memories those were.

These days I think Martha paved the way for people like Chip + Joanna to be their own Martha's of sorts.  Honestly, I'm not to sure what Martha is up to now, but I do know this recipe is a winner.

What You'll Need:
  • 1 pound spaghetti
  • 2 tablespoons EVOO
  • 2 garlic cloves, minced
  • pinch of crushed red pepper flakes
  • 1 1/2 pounds littlneck clams, cleaned
  • 1 cup dry white wine
  • 2 tablespoons chopped parsley
  • juice of 1 lemon
  • 3 tablespoons butter.
  1. when you get the clams home put them in cool water so they spit out any sand.  I try to do this first thing.  I learned a good tip too- when you get them at the store don't seal the bag up- they could die!
  2.  Next, bring a large pot of water to a boil with 1 tablespoon of salt.  cook the spaghetti 2 minutes less than what the package says, reserving 1 cup of the cooking water
  3. Heat the oil up in a large skillet, or I like to use my dutch oven.  Cook the garlic and pepper flakes about 2 minutes then add in your clams and wine.  Bring to a boil over high heat, cover and cook, opening occasionally to stir things- 3-4 minutes or until they open- discard any that do not!
  4.  Stir in the parsley and transfer to a bowl.
  5.  Next add your reserved pasta water and lemon juice and bring that to a simmer for about 3 minutes.  Next whisk in your butter and add in the spaghetti and clams.  Cook for another 2-3 minutes so the pasta soaks up all the clam sauce goodness! 

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