Ingredients for John Hinterbergers Clam Spaghetti
- 1/2 cup olive oil
- Dried Red Chili Pepper
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Fresh Basil Leaves
- 6 tablespoons dried oregano (or 4 tsp)
- Dry White Wine
- Minced Clams With Juice
- Mushroom
- 1 tablespoon butter
- 1 pound spaghetti
- Fresh Parsley
- Romano Cheese
- Black Olives
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How to Make John Hinterbergers Clam Spaghetti
- Heat 1/2 cup olive oil in a large cast iron skillet over low heat.
- Add the 1/2 teaspoon dried chili flakes, 1 medium chopped onion, and 4 minced garlic cloves. Cook slowly for 30 minutes, or until onions are very soft.
- Stir in 4 tablespoons chopped fresh basil (or 2 tablespoons dried), 6 tablespoons dried oregano (or 4 teaspoons), salt, pepper, 1 cup dry white wine, and 12.75 oz clam juice.
- Simmer until the sauce has reduced slightly.
- Keep the sauce warm. In a separate pan, sauté 2 cups sliced mushrooms in 1 tablespoon butter. Add to the sauce.
- Bring a large pot of salted water to a boil. Add 1 pound spaghetti and 1 tablespoon of salt and 1 tablespoon of olive oil. Cook until al dente.
- While the pasta cooks, add 12.75 oz drained clams, 2 tablespoons chopped parsley, and 3 tablespoons Parmesan cheese to the sauce. Simmer on low heat for 5 minutes.
- Stir in 1/2 - 1 can sliced olives.
- Drain the cooked spaghetti and add it to the sauce, tossing to coat.
- Sprinkle generously with the remaining Parmesan cheese and serve immediately from the skillet with focaccia bread.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
15g
Fat
28g
Carbs
21g
