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.
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!