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ATOMIC PASTA |
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ATOMIC PASTA |
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2-3 full heads of garlic Finely chop garlic. In a pan, add garlic to slightly less than a pint of olive oil (some cooks may prefer to use less oil). On low heat, simmer until garlic just begins to change color. (Above all, do not allow it to brown). At that moment, add pepper flakes and about half of the parsley you chopped. Add 1 tbsp. of butter, allow to simmer about a minute longer, then remove from heat and set aside. Steam clams in wine and water, shuck, set aside meat, and save nectar. Discard any clams that do not open. Shell and devein prawns. Lightly sauté empty shells in about 2 Tbsp. butter and 4 tbsp. olive oil, remove shells and add prawns, dash of salt and a grinding of black pepper and then sauté only until all the prawns have turned reddish. Set prawns aside. Fill a large spaghetti pan 2/3 of the way to the top with water (the rule is at least a gallon of water per pound of pasta). Add nectar and 1 tsp. of salt. Bring water to a rapid boil; add spaghetti or spaghettini stir and cook until aldente, usually 8 to 10 minutes. To check for "doneness," start taste-testing strands after about 7 minutes. Drain (but do not rinse) pasta, plop it in a bowl and add clams, prawns, garlic mixture (you may have to reheat at the last moment), remaining parsley, then stir and serve. DO NOT serve with grated cheese. Source: Bob Francis, Waterlines, Winter-Spring 1999. |