If it hadn’t been for the great request from Dean Stamey of Marysville for a certain clam sauce and pasta recipe, we wouldn’t have lucked out with recipes – great and galore – for this Italian-style forker-upper.
Let’s start with this version shared by Barbara Campbell of Bothell. “I believe that this recipe for clam fettuccini may be what Dean Stamey is looking for. Once again, I go into my Canadian cookbook for help.”
Next, let’s send a great big welcome back to Marysville cook Judy Gish, who tells us, “I have returned to this area after many years in other locations, and it is truly great to be back where our ‘roots’ are. I have recipes from The Herald that go back quite a ways, and love the opportunity to again be ‘checking them out,’ and collecting those that catch my eye.
“One of those I collected many years ago from the paper was a spaghetti with clam sauce recipe. It had Dottie Nicholson’s name on it, and I thought – perhaps this would be one your reader Dean Stamey would like to consider.”
Canadian cookbook clam fettuccini
1/4cup hard margarine (butter browns too fast)
1cup chopped onion
2garlic cloves, minced
1/4cup white wine (or alcohol-free wine)
14ounces canned tomatoes, broken up
1/2teaspoon dried crushed red pepper
2cans (5 ounces each) baby clams with juice
1/2teaspoon parsley flakes
1pound fettuccini
4quarts boiling water
1tablespoon oil
1tablespoon salt
Melt margarine in frying pan. Add onion and garlic. Saute until soft. Add wine, tomatoes, crushed red pepper, clams with juice and parsley flakes. Stir. Boil slowly, uncovered, for about 30 minutes, until slightly thickened. (Makes 3 cups sauce.)
Cook fettuccini in boiling water, oil and salt in large, uncovered pot for 5 to 7 minutes, until tender but firm. Drain. Return fettuccini to pot. Add clam mixture. Toss. Makes 7 cups; serves 6 to 8.
Dottie Nicholson’s spaghetti with clam sauce
2/3cup sliced fresh mushrooms
1tablespoon butter or margarine
1/2cup oil (olive oil is best)
2-3cloves garlic, minced
2/3cup dry white wine or vermouth, divided
1 1/2 teaspoons basil leaves, crushed
1/4teaspoon onion salt
Dash pepper
2teaspoons flour
2cans minced clams (drain and save liquid)
1/4cup chopped fresh parsley
8ounces spaghetti
Salted boiling water
Butter
Sprinkle of freshly grated Parmesan cheese
Pepper
Saute mushrooms in butter or margarine until tender. Set aside. In medium-size skillet, heat oil and add minced garlic. Saute until a delicate brown. Add mushrooms, all but 2 tablespoons of the wine, basil, onion salt and pepper. Simmer 5 minutes. Mix flour with remaining 2 tablespoons wine to make a smooth paste. Add to sauce, stir and add the clam juice. Continue to simmer until sauce begins to thicken. Five minutes prior to serving, add parsley and minced clams and simmer. Cook spaghetti in salted boiling water until al dente; drain well. Toss spaghetti lightly with butter. Serve sauce over spaghetti. Sprinkle with freshly ground Parmesan cheese and pepper.
The next Forum will appear in Wednesday’s Food section.
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