This spaghettini in a clam sauce is flavorful and easy to make. Adding raw tomatoes, scallions, basil and tarragon gives an unexpected fresh taste to this traditional Italian dish. Spaghettini is very thin spaghetti.
When buying clams, look for shells that are tightly closed. At home, tap any shells that are open. They should close; if not, discard them. Store clams in the refrigerator loosely covered with a clean towel. Use them within one or two days. Scrub the shells under cold water before cooking them.
Helpful Hints:
_ Spaghetti or linguine can be used instead of spaghettini.
_ Mussels can be used instead of clams.
_ A quick way to chop fresh herbs and to slice scallions is to snip them with a scissors.
_ Shorten your prep time with diced tomatoes found in the produce section of the market.
Countdown:
_ Place water for pasta on to boil.
_ Prepare clams.
_ Cook clams.
_ Cook pasta and complete the dish.
Shopping List
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 box spaghettini, 1 bottle clam juice, 1 bottle dry white wine, 2 pounds little neck clams, 2 medium tomatoes, 1 small bunch fresh basil, 1 small bunch scallions, 1 jar dried tarragon and 1 bag washed, ready-to-eat Italian-style salad.
Staples: olive oil, garlic, reduced-fat Italian dressing, salt and black peppercorns.
