Recipe by David Hawkins
This is my adaption of a "one pot" special that I came across in a copy of a Men's magazine years ago. The idea was something even a non-cook bachelor could whip up and impress the girl.
- 3 garlic cloves
- 2 tablespoons olive oil
- 1⁄2 teaspoon red pepper
- 1⁄2 teaspoon black pepper
- 2 (1 lb) bagsof frozen clams
- 2 (14 ounce) cans diced tomatoes
- 2 (12 ounce) cans artichoke hearts
- 1 (1 lb) bag pasta
- 1⁄2 lb romano cheese
Directions See How It's Made
- Boil Pasta, drain and set aside.
- In original pot, saute garlic in the olive oil until garlic is tender and aromatic.
- Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts.
- Once mixture is steaming nicely, then add the clams, including juice.
- Bring entire mixture back to a simmer, then add pasta. Be sure to only add as much as required to make a satisfying texture. Depending on the type of pasta you use, you might lose the clams in the pasta.
- Heat until everything is nicely heated through.
- Put entire mixture into a large serving bowl and bring to the table to serve family style.
- Sprinkle the shredded cheese over the individual bowls and enjoy!
- Suggestions: Use italian spiced tomatoes; use tri-color Rotini for your pasta; use a good parmasean/romano mixture for the cheese. One major thought, NEVER use onions. Something about the texture just doesn't work. If you like onion flavor use a bit of onion powder. If you like a stronger garlic flavor, add a half a teaspoon of garlic powder. To make it exotic, a few shakes of bay seasoning. (Go light on this, it can get REAL salty quick.) Pick a good quality clam option, and don't be afraid to substitute muscles if you like.