Monday, September 24, 2012

anna cooks - clams al forno w pasta

I went to Block Island this weekend with some friends. The weather was beautiful, and it was even warm enough to go swimming in the ocean.

On Saturday night, we made Clams Al Forno with pasta. The recipe comes from the restaurant Al Forno in Providence, RI. They serve it as an appetizer, but we decided to make it into an entree by pairing the clams with spaghetti - a twist on Spaghetti alle Vongole dish.
All we did was clean 35 littlenecks (this is enough for 4 ppl), place them in a baking dish with cut up onion, jalapeno peper (seeded), cut up tomatoes in puree, minced garlic, white wine, water, and a stick of butter, and bake for 20 minutes at 500F. Meanwhile we made a lb of spaghetti.

Garnish with thinly sliced scallions and lemon wedges.

Photo credit: Susan M.
We put some marinara sauce on our pasta along with the clams, but the butter/wine/tomato/lemon sauce from the clams would have been tasty alone on the spaghetti. 

For an end-of-summer dinner, seafood dinner, this was very simple and very delicious!

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