Try it out on someone some time.
- 1 10oz can of baby clams in water
- 1/2 of a 16 oz package of dried spaghetti4 slices of bacon
- 1/4 onion & bell pepper
- 1 tablespoon chopped garlic (2 cloves)
- 1/4 cup white wine
- Small slice of butter
- 1/2 teaspoon total of dried oregano, basil and/or sage
- or 1 tablespoon chopped fresh herbs
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.