Name: Angel Hair Pasta with Clams



Yield: 4 servings

Comments: Serve with French bread and steamed broccoli
The sauce was very juicy. A little corn starch might have helped. And some garnish, say parsley, would have improved the appearance.
1/8/2013 - Modified recipe to include corn starch and parsley
8/24/2016 - I included sliced mushrooms with the garlic, and a 4-oz can of tiny shrimp and its liquid with the clams. I did not add the shrimp until a couple minutes before I expected the sauce to be done. However, the sauce did not thicken much when expected even though I added extra corn starch and simmered it longer.
3/6/2017 - I added about 4 oz of sliced mushrooms, topped it with sliced black olives, and forgot the pepper. The sauce thickened nicely with 3 teaspoons of corn starch.
9/27/2018 - On the road, I kept to the basics, except I omitted the parsley and added a teaspoon of salt substitute. It was quite juicy and I finished the meal with a spoon.
4/8/2020 - I modified the recipe to increase the corn starch from 2 teaspoons to a tablespoon. I used 2 cups of rotini and topped it with a can of sliced black olives. It came out with a little less than I wanted on the second day, but otherwise was good.
2/10/2021 - I used 3 cups of Farfalle pasta and 3 cloves of garlic. I included 1/2 green pepper with the clams for color, and substituted 2 sliced green onions for the parsley and Pecorino Romano cheese for the Parmesan. A few more leftovers would have been nice.
6/28/2023 - I mostly followed the recipe, substituting a teaspoon of garlic powder for the minced and adding 1/2 an orange bell pepper for color. For pasta, I used 2 cups of Gemelli. I did not have any parsley.
7/8/2023 - I used 4 cans of clams, but only the liquid from 3 of them. The sauce was still pretty liquid. I sautéd 1 1/2 teaspoons of powdered garlic and 4 ounces of mushrooms. I added 1/2 an orange bell pepper a couple minutes before the end for color, and topped it with a green onion.

Source: Cooking Light: 5 Ingredient, 15 Minute Cookbook, Oxmoor House, 2004, page 36.

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