I am a reformed anchovy-hater. It wasn’t until Rachael Ray, of all people, showed her viewers that anchovies dissolve when heated did I become a convert. Now I don’t mind them in dishes, and a lot of times, it makes all the difference, lending a smidge of needed saltiness in underlying tones. This dish has anchovies in it, and it seriously made all the difference. Seriously.
Pasta Con Vongole Fresche (Spaghetti with Fresh Clams)
Recipe courtesy of Sicilian Cookery
Time: 30 minutes
1 lb spaghetti
1 lb/2 generous cups shelled baby clams
4 anchovy fillets
2 cloves garlic
sprig of parsley
1/2 cup dry white wine
pepper or red pepper flakes
Saute the garlic, chopped, in some oil in a saucepan, together with the anchovies, crushed with a fork. Add the clams and cook for about 10 minutes. Sprinkle over the wine. Once evaporated, add the parsley, the pepper or red pepper flakes, and turn off the heat. Boil the spaghetti in plenty of salted water, drain while still “al dente,” turn into a serving bowl and serve with the sauce.
Cate’s Notes: ‘Course if you’re like me, you didn’t notice the ingredients list called for shelled clams and you bought the wrong ones. Once I realized the problem, I put the clams in the pot, shells and all, added the wine (doubling it) right away, and covered it for the 10 minutes. All was right with the world. I also added about 1-1/2 tablespoons of butter to melt in the sauce when it was done.