The other night I came up with this recipe as a quick dinner. It went over well and while I was hoping for leftovers, Ford saw to it that there was none. Oh well!
White Clam Spaghetti
1 lb. spaghetti
1/4 cup extra virgin olive oil
1 Tbsp unsalted butter
1 yellow onion, peeled and diced
2 finely chopped garlic cloves
1 tsp dried bail
1/4 tsp red pepper flakes
Freshly ground black pepper
2 6.5-ounce cans minced clams
1 cup fresh grated Parmesan cheese
Bring a large pot of water to a boil. If desired add a 1/2 tsp of kosher salt to the water. Cook pasta for time on package, drain, reserving 1/2 cup of pasta cooking water.
Meanwhile heat the oil and butter in a large skillet over medium heat. Cook the onion till tender, then add the garlic, basil, 1/4 tsp of ground black pepper and red pepper flakes. Let cook for a minute or two, then add the clams with their juice. Lower the heat to medium low and let blend.
Turn off the heat, add the pasta and start tossing. Add reserved cooking water as needed to coat the pasta. Toss with the cheese till it melts, adding more pepper as needed.