John Hinterbergers Clam Spaghetti Recipes

JOHN HINTERBERGER'S CLAM SPAGHETTI

Steps:

• Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
• Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
• Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes).
• As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives.
• After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.

JOHN HINTERBERGER'S CLAM SPAGHETTI

Steps:

• 1. 1. Put ½ cup olive oil in a large cast-iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
• 2. 2. Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
• 3. 3. Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente.
• 4. 4. As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about 5 minutes. Add olives and pimento, if desired.
• 5. 5. After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
• Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
• Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
• Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.

CLAM SPAGHETTI

Steps:

• Put 1/2 cup olive oil in a large cast-iron skillet and slowly heat. Add the chili pepper, onion, and garlic. Cook slowly about 30 minutes or until the onions are very soft.
• add the basil, oregano, salt and pepper, wine, and clam liquid. Continue to simmer until reduced somewhat. Keep warm. Meanwhile, saute the mushrooms in a tablespoon of butter and add to mixture.
• Bring large pot of water to boil. Add a tablespoon of salt and 1 tablespoon olive oil. Cook spaghetti until just al dente.
• As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer on low for about 5 minutes. Add olives and pimento, if desired.
• After draining pasta, stir into the sauce and toss. Continue to fry and toss for several minutes--this drives moisture from the pasta and gives it texture and flavor.