Since my recipe reviews are due in 6 days, I figured I'd better keep going. I had planned on making the clam dish tonight, but then an impromptu appointment nearly had me rethinking dinner. However, the traffic gods smiled on me, Fred Meyer had all the ingredients, and the recipe was fast and easy. Within 20 minutes of being home, I had this scrumptious dish gracing our patio table!
From the bowl...
...to the skillet...
...to the table!
I'd like to make it again adding pimentos for color, along with a dusting of freshly grated parmesan cheese for a smidgen more saltiness.
Don't forget the shopping list!
Cauliflower & Clams in Parsley Broth
Serves 4. Hands-on time: 10 minutes. Total time: 20 minutes.
1 serving: 9 clams and ⅔ cup spaghetti mixture
TIP: If possible, opt for Italian flat-leaf parsley for this recipe as it delivers more flavor than the curly variety.
INGREDIENTS:
8 oz whole-wheat thin spaghetti (or spaghettini or vermicelli)
2 tsp olive oil
¼ cup chopped shallots
4 cloves garlic, minced
3 cups fresh cauliflower florets
2 cups low-sodium chicken broth
36 small littleneck clams (about 3¼ lb), scrubbed well
½ cup chopped fresh parsley
Sea salt and fresh ground black pepper, to taste
NOTE: Discard any clams that gape open and do not shut when gently tapped.
INSTRUCTIONS:
ONE: Cook spaghetti according to package directions; drain.
TWO: Meanwhile, in a large skillet, heat oil on medium-high. Add shallots and garlic and cook for 2 minutes, until soft. Add cauliflower and broth and bring to a simmer. Add clams, cover and cook for 5 minutes, until all clams open (discarding any clams that do not open). Add spaghetti and parsley to skillet, mix well and cook for 1 minute to heat through. Season broth with salt and pepper.
From one hearty appletite to another...happy cooking!
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