All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
WordPress here hosts my blog. They offer all sorts of cryptic analyses that are meant to help you discover where your site traffic is coming from & which search terms are effective etc. I can’t understand most of it beyond knowing that – by a HUGE margin – my most popular recipe (according to Pinterest & the amount of repinning) is my
which kinda sucks because the photos on that one are kinda lame. But the other day, a search engine term that allegedly led folks to my blog caught my eye. It wasn’t pizza or pasta or vegan or even my name. It was “eating plenty oxtail will make her pussy plump.” See? Under “search engine terms?”
Uhm…wtf??? There is no phrase in that sentence that should bring people to MY blog!!! I don’t think I have ever typed that P word in my blog & I know I – oh wait! Maybe I used the word oxtail in my vegetarian pho recipe. Nope. I just checked. Anyway – whoever it was that put that phrase in a search engine was very likely disappointed when they we directed to some recipe for quinoa pizza dough or cauliflower mashed potatoes. Sorry!
As to this spicy clam sauce recipe – couldn’t be easier – couldn’t be more delicious. You needn’t make homemade bucatini nor homemade pasta of any kind. Dry pasta would work very well. The key to this recipe is an overwhelming amount of canned clams. They give a sauce a ragu quality.
Last July, I attempted to post a variation of this recipe but using fresh clams in their shells.
Those 6 clams there changed my whole view of this recipe. I added them once the basic white sauce was ready & tried to steam them – in a sea of what was, let’s face it, hundreds of other dead clams. It took them ten fucking minutes to die! You can tell they are dead because their shells pop open. If they do not pop open – they were dead when you put them in the pan and they are not fit to eat. The Holocaust I executed in my sauce that night – steaming these six guys to their deaths as they sat neck-deep in their dead brethren – bummed me out so bad – I couldn’t eat them. Mussels I had purchased that same day sat until they died in my fridge, untouched & waiting for their steamy deaths. I couldn’t bring myself to do it. Then I saw THIS:
And I was finished.
So – while I am not a casual murderer, I AM a total hypocrite in denial & I will still eat these buggers if someone else does the dirty work of murdering them for me. And, inexplicably, I will still eat raw oysters, too. Makes little sense – but whatever.
Overloading this dish with canned clams is tasty without requiring a distasteful act – and it is far less costly this way, too.
I bought this huge can of clams at Smart & Final. My recipe used about half of it.
Arugula Bucatini & Spicy Clam Sauce
Feeds 2 very well
About 1/2- 3/4 lb pasta (or 1/2 to 3/4 of my Arugula bucatini recipe)
1-2 TBS olive oil
6 (or to taste) garlic cloves – minced
3 TBS tomato paste
8-10 small tomatoes – diced
1 tsp oregano
1 tsp crushed red pepper
1 cup clam water
3 cups canned chopped clams – drained
1 cup fresh parsley – chopped plus more for garnish
S&P to taste
Heat the olive oil & add the garlic. Stir for a minute then add the rest of the ingredients. Saute until it thickens a bit. If it gets to thick – add more clam juice or water.
Cook the pasta as per instructions.
Drain & top with the spicy clam sauce.
Drink yourself stupid in an effort to un-see that clam video.