$3 Clam Spaghetti
2 3.5 oz pouches of baby clams (Chicken of the Sea) — $2.00
2 tbsp olive oil — $0.10
3-4 cloves minced garlic — $0.07
1/2 lb dry spaghetti / spaghettini — $0.50
1-2 tbsp chopped parsley — $0.05
1/2 cup chicken stock — $0.15
1 tbsp grated parmesan cheese - $0.10
red pepper flakes — optional
salt, pepper, water - negligible
Total: $2.97
Get a pot of water for the spaghetti going on high. Mince up the parsley and set
aside. Mince the garlic and set that aside. Open the pouches and drain the
clams, reserving the liquids.
Wait until water boils, then add the dry spaghetti. Start melting the butter in
the olive oil in a skillet on medium. Add the garlic and red pepper flakes and
saute for 1-2 minutes. Add the reserved clam liquid and chicken stock and simmer
for 3-5 minutes. (Keep and eye on the spaghetti so it doesn’t get overcooked!)
Some people also put in a few tablespoons of Chardonnay or other white wine as
well. If you do so, add that first and make sure to cook it out before adding
the chicken stock and clam juice.
Add the clams to the skillet (do NOT cook this for too long - ). When the
spaghetti is al dente, I like to take it out with tongs and put it directly into
the pan. Then whack the parsley in there along with the parm cheese and
salt/pepper to taste. If it’s too dry, add a bit of the pasta cooking water.
Toss it a bit and serve.