China Crumpet
With butter and lots of cheese.
-
October 12th, 2009Food, Main courses- Serves 4, takes 25 minutes, start to finish. Seriously.
- Adapted from Food & Wine magazine
-
soon to be cleaned and cooked, little do they know...
- 3 tablespoons extra-virgin olive oil
- 3/4 pound spaghetti, broken into 2-inch lengths
- 2 garlic cloves, minced
- Crushed black pepper
- 7,5 dl good fish stock
- 2,5 dl water
- 30 tasty clams of choice, cleaned and rinsed
- 1/2 dl minced flat-leaf parsley
- a little freshly grated parmesan (optional)
- In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley, top with a bit of grated parmesan if you like, and serve.