1/1 Photo of John Hinterberger’s Clam Spaghetti
One of the most treasured recipes around from the restaurant reviewer of the Seattle Times who published it only three times. He now owns a sauce company to produce the sauce. Watch the red chili pepper; he means one of those little things that comes in a tin, not the ones braided together. Better to use 1/2 tsp dried chili flakes. I’ve changed the recipe a bit, and take the oregano times 1.5, the basil X 2, use 2 cups of sliced mushrooms and use wine to create a sauce of ample quantity; the better so sop up with wedges of focaccia. I also double the parmesan and prefer the dried to fresh cheese. I use 1/2 to 1 can of olives and use fresh basil; if using dried make sure you use extra wine for reconstitution. I am a bit more generous with clams and juice, as I divide the 51 oz containers commonly found in bulk stores into 4 parts, and freeze. This means the clams and juice equal 12.75 oz.
My Private Note
Units: US | Metric
- 1/2 cup olive oil, plus
- 1 tablespoon olive oil
- 1 dried red chili pepper, finely chopped
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 1/2 cup fresh basil leaves, chopped or 1 tablespoon dried basil
- 1 tablespoon oregano
- 1/2 cup dry white wine
- 2 (4 1/2 ounce) cans minced clams with juice, drained with liquid reserved
- 1/3 lb mushroom, sliced
- 1 tablespoon butter
- 1 lb dried spaghetti
- 1 cup chopped fresh parsley
- 1/2 cup grated romano cheese or 1/2 cup parmesan cheese
- 1/2 cup black olives, sliced
- 1Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
- 2Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
- 3Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes).
- 4As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives.
- 5After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.
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Nutritional Facts for John Hinterberger’s Clam Spaghetti
Serving Size: 1 (245 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 618.0
- Calories from Fat 246
- Total Fat 27.3 g
- Saturated Fat 5.7 g
- Cholesterol 33.7 mg
- Sodium 246.3 mg
- Total Carbohydrate 65.3 g
- Dietary Fiber 3.9 g
- Sugars 3.9 g
- Protein 24.2 g