From Padma’s new book, The Encyclopedia of Spices & Herbs.
1 teaspoon dried oregano
1 teaspoon dried thyme
2 large yellow onions, quartered
2 lemons, sliced into rings
7 or 8 bay leaves
1 lb spaghettini
1 tablespoon sea salt
3 tablespoons unsalted butter
1/2 cup olive oil
2 lbs Manila clams
1 cup chopped fresh flat-leaf parsley
- Fill 2 large pots with water and bring them to a boil, 1 for the pasta and 1 for the clams.
- While the water is boiling, prepare the ingredients for the sauce.
- In a bowl, combine the garlic, chipotle peppers, capers, anchovy paste, green olive paste, oregano, and thyme.
- When the water for the clams boils, add the onions, sliced lemons, and bay leaves.
- When the water for the pasta boils, add the spaghettini and sea salt, and stir.
- From here, timing is essential; it is important for the 3 separate processes (clams, spaghettini, sauce) to be ready simultaneously, but whereas the pasta takes 5 to 7 minutes to cook, the clams and sauce need only to be heated for 4 minutes.
- When approaching serving time, heat the butter and oil in a saucepan over medium-low heat, and sauté the garlic-herb mixture.
- Now add the clams to the boiling lemon water and stir.
- Sauté the sauce and cook the clams for 4 minutes—you’ll know they’re ready when the shells open widely. Do not overcook the clams!
- Drain the clams in a colander, remove the bay leaves and lemon slices, and add the clams to the sauce, turning o the heat.
- Stir together to evenly distribute the avors, and cover.
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