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Rosemary’s Baby: Spaghetti & Clam Sauce

Rosemary’s Baby: Spaghetti & Clam Sauce

There’s a scene in Ira Levin’s Rosemary’s Baby that reminds me of my Dad. That’s strange, I know, but spaghetti with clam sauce is his favorite dinner and we had it once a week when I was a kid. In the book, right after Terry Gionoffrio “jumps” from the seventh story of the Bramford, Rosemary and Guy have cold spaghetti and milk. I don’t remember if it was ever accompanied by milk but I do know that my Dad was a fan of cold leftover spaghetti with clam sauce and it’s always been a favorite of mine as well.


Ingredients

  • olive oil
  • garlic, 3 cloves (minced)
  • clam juice, 8 oz
  • minced clams, 2 cans (drained)
  • parsley, 1/4 c (minced)
  • black pepper, 1/4 tsp
  • red pepper flakes, 1 tsp

Instructions

  1. Prepare the pasta & set aside

    I’m fairly confident that if you’re reading a food blog there’s a good chance you like to cook and probably don’t need to be told how to cook pasta but we’ll cover the basics just in case. In a large pot,
    bring enough water to cover the pasta to a boil and throw in a little olive oil and a dash of salt.

    Cook the pasta until it’s tender (~8 min), drain it, and set it aside.

  2. Sautee the garlic until golden

    In a large pan over medium heat, cook the garlic in a little olive oil until it’s golden (~3 min).
    Some people like to add in some minced yellow onion as well. I’m not a fan of onions personally, so I don’t include them but, if you’re going to, now’s the time.

  3. Stir in the clam juice & bring to a boil

    I like Bar Harbor clam juice and it comes in a convenient 8 oz bottle, so all you need to do is uncap it and pour it in. Bring that to a boil (~3 min).

  4. Stir in the clams, parsley & peppers

    This is the part where I veer away from tradition. I’m not a fan of parsley so I use oregano instead, and generally dried oregano at that. Also, I like my food spicy so, while I do tend to measure out the black pepper, I add considerably more than the recommended 1 tsp of red pepper flakes and I highly recommend it.

    We have three fuzzy idiots that can hear a can opener from anywhere in the house and will eagerly demand their share of clam juice when it’s time to drain the clams.

  5. Serve over spaghetti & enjoy!

    This is the easy part. I love topping the dish off with freshly-grated parmesan cheese but the pre-grated “shaker cheese” as my little brother used to refer to it works well too.

Spaghetti & Clam Sauce

June 11, 2017
: 4-6
: Easy

Hot or cold, spaghetti with clam sauce is garlicky and delicious especially when topped with freshly grated parmesan cheese.

By:

Ingredients
  • spaghetti, 1/2 lb
  • olive oil
  • garlic, 3 cloves (minced)
  • clam juice, 8 oz
  • minced clams, 2 cans (drained)
  • fresh parsley, 1/4 c (minced)
  • black pepper, 1/4 tsp
  • red pepper flakes, 1 tsp
Directions
  • Step 1 In a large pot, heat the water—enough to cover the pasta completely—to boiling. Add in a drizzle of olive oil and salt.
  • Step 2 Fully submerge the past and cook until tender, then drain, and set aside.
  • Step 3 In a large pan over medium heat, drizzle some olive oil and cook the garlic until golden (~3 min).
  • Step 4 Stir in the clam juice and bring it to a boil (~3 min).
  • Step 5 Stir in the clams, parsley, and peppers.
  • Step 6 Serve the sauce over the spaghetti and enjoy!