Whatcha makin'?

I got an email today that I think might make for a fun recipe exchange blog.

Here the general idea: 

(Slightly reworded email follows)

You have been invited to be a part of a recipe exchange, and I hope you will participate. 

You are invited to write a recipe out here, and it should be something quick, easy and without rare ingredients. 

Actually, the best one is the one you know in your head and can type right now. 

Don't agonize over it, use the one you make when you are short of time.

Don't forget to yoink this and put it on your own blog. :)

Email chain things are sometimes good blog material, aren't they?

Here's mine: 

Spaghetti (or Linguine) with white clam sauce

Ingredients:

• Spaghetti or Linguine  (obviously)
• Extra Virgin Olive Oil
• Garlic- I use 8 cloves, you may want to use less. (use the pre-chopped kind for speed)
• Red pepper flake -depends on your taste. I use a couple of tablespoons.
• Clams- I like to use fresh, but we're doing fast recipes, so for now, we'll use canned. Three small cans or one large can works for me.
• White wine- I like to use Pinot Grigio, about 3/4 cup. Chill the rest to drink with your meal.
• Juice of one Lemon
• Flat leaf parsley- 2 handfuls fresh, or a smattering of dry for the fast factor
• Bread crumbs- can take 'em or leave 'em

(Make the sauce while the pasta is cooking to ensure that it will be hot and ready when the sauce is finished.)

Bring a large pot of salted water to a boil, and cook the pasta to al dente. Drain well.

While the pasta is cooking, heat the olive oil (pour around the pan a time or two) over medium in a deep saute pan with a lid. 

Add the garlic and red pepper flakes; saute for 2 minutes. 

Add the clams, wine, and lemon juice. (only pour in the juice from the canned clams, not the actual clams yet. They're already cooked when they're packaged, and we don't like over-cooked clams)

Add the hot, drained pasta to the pan; add a little butter if you like, and season with salt and pepper. Throw the clams in, and toss for a bit to get the pasta covered with the sauce. 

Add chopped parsley and toasted bread crumbs. 

Drizzle with a round of olive oil, (if you like) before serving.