This is one of my go-to weeknight (and Meatless Monday) dinners. The original recipe (minus the additional tinned fish, cream and tomatoes) comes from my mom who is a retired recipe developer. We would eat this at least once a month and always on my brother Andrew’s birthday — it’s his favorite. The generous garlic, butter and parmesan makes this budget-friendly, Meatless Monday-friendly dish extra craveable while the blistered tomatoes, spinach and fresh herbs add a little acid and green to balance everything out. In this pictured version I actually used Tiny Fish’s chorizo mussels and drizzled a little of the reserved spiced oil over the top before garnishing with herbs. I love the Tiny Fish product; it was developed by Top Chef contestant Sara Hauman, who combines sustainably sourced seafood from the Pacific Northwest with chef-driven flavor combinations.
Ingredients
- 4 cloves garlic
- 2 Tbsp. olive oil (or so)
- Splash vermouth or white wine
- 4 (6 ounce) cans clams
- 1/2 tsp. crushed red pepper
- 1 pint cherry or grape tomatoes
- 4 - 6 ounces thin spaghetti
- 1 (3.7 ounce) can smoked oysters or mussels
- 2 cups (or a handful) chopped or sliced baby spinach (if you have it on hand)
- Touch heavy cream (optional)
- 3 - 4 Tbsp. butter, cubed, chilled
- 1/2 cup freshly grated Parmesan cheese, divided
- Torn fresh basil and/or chopped parsley
Instructions
- Cook garlic in oil in a large deep skillet over medium heat until fragrant and browned, 2 to 3 minutes.
- Add vermouth or wine if desired and cook until reduced, scraping up browned bits, about 30 seconds.
- Drain liquid from clams into skillet leaving clams in cans.
- Add red pepper; bring to a simmer and cook until liquid is reduced to 3/4 cup, about 18 to 20 minutes.
- Halfway through the simmer, add the tomatoes (they will blister into the sauce).
- Meanwhile, cook spaghetti according to package directions.
- Add clams, smoked oysters, mussels spinach and cream, if using, to broth in skillet; heat through.
- Turn off heat and allow to cool slightly.
- Stir in butter, 1 tablespoon at a time, into mixture over low heat.
- The butter will thicken the sauce if is not over heated.
- Stir in half the cheese.
- Drain spaghetti, transfer to serving plates.
- Spoon sauce over and top with remaining cheese and basil or parsley.
