Mark's Spaghetti with Brooklyn Clam Sauce
Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.
- 1 tablespoon salt, plus more for seasoning
- 1 pound dried spaghetti, or linguine
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, smashed and peeled
- 2 cans (6 ounces each) chopped clams, with their juice
- 1/4 cup dry white wine
- 1 cup milled or crushed canned Italian plum tomatoes
- 1/4 teaspoon hot red-pepper flakes
- Freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley
- 1 tablespoon cold unsalted butter
In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.
Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.
Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.