Updated: 06/29/2014 9:25 AM
Created: 06/27/2014 11:35 AM WNYT.com
By: WNYT Staff
Seaweed Macaroni aka Nana’s Clam Sauce
Carole Murko of Heirloom Meals www.heirloommeals.com
"When I was little, I named this dish seaweed macaroni. I think it was the abundance of parsley married with the clams that sparked my creative naming of this dish!! This is another one of my Nana’s go-to dishes in a snap. If you don’t have fresh clams, you can always make sure to store a few cans of clams and juice in the pantry for a no-fail simple supper. But it is summer and fresh clams are among its bounty, so take the extra step and treat yourself to the fresh ones, you will not be disappointed!"
4-6 Tbsp olive oil
3-4 Garlic cloves, chopped
1 ½ Cups clam juice
1 tsp. salt
1 tsp. Ground black pepper
1 ½ - 2 Cups clams, minced (either canned or fresh. If fresh, use 1-2 lbs)
½-1 Cup chopped parsley
1 lb spaghetti/linguini
If using fresh clams, rinse and soak in a pot of salted water for 10-15 minutes to help release the sand. Scrub and rinse thoroughly. Place clams in pot with about an inch of water bring to boil and then simmer covered for 10 minutes until clam shells open. You can remove the clam meat and mince but I like to leave a few in the shell for garnish.
Heat oil and sauté chopped garlic for 2 minutes. Add juice, salt/pepper and parsley. Simmer about 8-10 minutes. Can be prepared up to this point.
Meanwhile, cook pasta. When done, drain. Add clams to sauce and heat thoroughly. Spoon sauce over pasta. Add a generous amount of parmesan or Pecorino Romano. Toss. If it seems too dry, add some more bottled clam juice. Enjoy!!