Spaghetti and White Clam Sauce

Pah-sghetti is a comfort food, don't you think?  With the loss of my dog, I'm needing lots of comfort.

Spaghetti and White Clam Sauce

2 tbsp extra virgin olive oil

2-3 cloves garlic, finely chopped

3-4 large mushrooms, sliced (1 cup)

1 6½ oz. can chopped clams, drained, reserve liquid

6-8 oz spaghetti

Fresh oregano and basil leaves

Parmesan cheese

Fresh ground black pepper

Cook spaghetti according to package instructions, drain, salt and pepper and set aside.

Sauté garlic in olive oil for 3-5 minutes until it starts to turn golden brown.  Add mushrooms, clams, oregano and basil and cook until mushrooms are lightly browned and, (you may use canned mushrooms and in that case, cook just to heat) fresh herbs are wilted.

Add 3-5 tablespoons of reserved clam juice.  Pour remaining clam juice over spaghetti and toss to coat.  Just before serving, spoon clam and veggies over spaghetti and sprinkle with parmesan cheese and fresh ground pepper, if desired.

© Crackerberries 2012

Pasta and Bok Choy

Bok Choy & Pasta

What is Bok Choy?  It is a Chinese cabbage that is similar to turnip although it is leafy.  It is a kind of catch 22.  It is high in vitamin A and the organic compounds found in Bok Choy or Pak Choi have been reported to prevent cancer, however larges doses have also been known to be toxic.

Bok Choy is typically used in Chinese cuisine.  I just happened to have some leftover and thought I’d try something new.

8 oz spaghetti, cooked and drained

2 Tbsp Olive Oil

1 small onion, diced

¼ cup parmesan cheese

2 cloves garlic minced

1 cup chopped Bok Choy, and 2 cups Bok Choy leaves

½ cup chicken broth

Sauté garlic in 1 tablespoon of olive oil for one minute, add onion and cook 2 more minutes.  Add Bok Choy and chicken broth; cover and cook 8-10 minutes until leaves are wilted and Bok Choy is tender.

Toss spaghetti with one tablespoon olive oil and spoon Bok Choy over top, sprinkle with parmesan cheese. 

© Crackerberries 2012

Spaghettie Pie Casserole

8 oz spaghetti
16 oz pasta sauce
1 lb ground beef
2 eggs
2 Tbsp butter
¾ cup parmesan cheese
1 Tbsp Italian seasoning
1 tsp garlic powder
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced

Cook spaghetti according to package directions; drain. Add 2 Tbsp butter, eggs and ½ cup parmesan cheese; set aside.

In large skillet, cook onion, celery, garlic and beef; drain if necessary. Add sauce until heated.

Place spaghetti mixture in greased baking dish, pushing spaghetti up around the sides and making a well in the center forming a crust. Pour sauce over spaghetti. Sprinkle with remaining parmesan cheese.

Bake in 350º oven for 25-30 minutes or until sides are lightly golden; remove from oven and let stand minutes prior to serving.


© Crackerberries 2009

Breakfast Spaghetti

Wednesday is Prince Spaghetti Day, yes? Remember the commercials? Well this is a new take on spaghetti. Have you ever wanted to have bacon and eggs for supper, but it just doesn’t seem right? Now you can.

12 oz. thick spaghetti
6 pieces thick sliced bacon, chopped
¼ cup dry white wine (or chicken broth)
3 cloves garlic, minced
½ green pepper, julienned
½ red pepper, julienned
1 tsp red pepper flakes
4 eggs, lightly beaten
¾ cup half & half
1½ cup fresh baby spinach
1 Tbsp pimentos
¼ cup fresh flat leaf parsley, chopped
½ cup Asiago cheese, shredded
1 hard boiled egg, peeled and sliced

Cook pasta al denté, or according to how you like it; drain, reserving 1 cup of cooking liquid. Set aside. In a very large skillet, cook bacon until crispy fried, remove from skillet and drain on paper towels. Reserve 1 TBSP of bacon grease in skillet. Add wine/chicken broth, garlic and red pepper flakes. Bring mixture to a boil, reduce heat and simmer uncovered for two minutes. Add peppers and pimentos; cook two minutes, stirring occasionally. In medium bowl, combine eggs and half & half; add to skillet, stirring constantly, but careful not to scramble the eggs (cook and thicken about two minutes). Add spaghetti, spinach, bacon and fresh parsley. Toss to combine and heat through, adding reserved cooking liquid from pasta to make creamier if needed. Sprinkle with Asiago cheese and cover for one minute (long enough for cheese to begin to melt). Top with slices of hard cooked egg and fresh ground pepper.

© Crackerberries 2009