Friday, December 28, 2007

Baby Clams & Spaghetti

The 99 Cent Chef's first 99 cent meals involved canned & dried goods. That was the only food they sold at the 99c only Stores many years ago. Baby clams and spaghetti became a favorite. After receiving accolades for this delicious Italian pasta entree, I alway enjoyed the look of shock on my dining partner's face when I would gleefully announce, "This is a 99c only Store meal!"
Try it out on someone some time.

Ingredients
  1. 1 10oz can of baby clams in water
  2. 1/2 of a 16 oz package of dried spaghetti4 slices of bacon
  3. 1/4 onion & bell pepper
  4. 1 tablespoon chopped garlic (2 cloves)
  5. 1/4 cup white wine
  6. Small slice of butter
  7. 1/2 teaspoon total of dried oregano, basil and/or sage
  8. or 1 tablespoon chopped fresh herbs
Directions
Start 3 quarts of lightly salted water to boil for the spaghetti. Brown bacon, then set aside to later crumble into clam sauce.

Saute 2-4 minutes chopped onion, bell pepper and lastly, garlic in bacon fat. Deglaze pan with 1/4 cup of a fine 99c only Store Sauvignon Blanc. Pour in the "water" from 1 can of baby clams. Add dried herbs and reduce liquid by 1/2.


Your water should be at a boil by now. Add the spaghetti. The Chef likes his pasta "al dente," quite firm, so I cut the package cooking time in half (about 8 minutes.) Drain and set aside.

When clam "water/wine" is reduced by half, add the baby clams and butter. Cook a couple of minutes, just enough time to heat though. Add fresh herbs if you've got them. Mix crumbled bacon into clam sauce and serve over spaghetti.


4 comments:

Heather said...

I've read your whole blog and I am jealous at the stuff you find!!! My 99 cent store has nothing like the ones you visit....lucky you.

I'm making the clams and spaghetti tonight.I can't wait!!!

Heather said...

Oh my goodness this was so good! I had to change it a little bit because my 99 cent store has no wine and I added mushrooms....thanks so much for the idea. I feel lke a chef now after walking by the cans of clams for years not knowing what to do with them.

Billy Vasquez said...

Hi Heather,
I'm glad to expand your culinary horizons. Fresh sauteed mushrooms are a favorite addition to most any of the Chefs dishes as well. 99c only Stores have been skimpy in the wine department lately, but don't despair I'm sure their "cellar" will be restocked!!

michael edelman said...

Coincidentally, I just made a nearly identical dish. No bacon, but I added some lemon zest:

http://smsfr.blogspot.com/2008/12/linguini-with-clams-and-lemon.html

I like your version- and your philosophy.

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