Clam Screws
This is a favorite childhood recipe. I think its real name is something like "Clam rotini with white wine sauce", but I went through a phase when I was a kid of giving all my food descriptive names (ramen noodles were curly noodles until I went to college and trained myself out of the habit), and 'Clam screws' stuck. When I moved in with my vegetarian boyfriend (now husband), I was very proud of myself for figuring out to substitute marinated artichoke hearts for clams, so that I would be able to make this dish more.
So anyways, I have no idea where my mom got this recipe from originally. Some cooking magazine from the early 80s, probably, but since I haven't posted here in forever, I thought it might be good to share.
You will need:
16 oz box of rotini
1/2 cup olive oil
3 or more minced cloves of garlic (I really like garlic, so I go with more)
20 oz of canned clams (drained, liquid saved) or marinated artichokes (again, save the liquid)
1/2 cup of the cheapest white wine you can find
3/4 tsp oregano
1/4 tsp ground black pepper
1/2 cup finely chopped fresh parsley
Cook rotini to instructions. If it finishes cooking before you've finished the sauce, set aside.
In a fairly large skillet, heat oil. Add the garlic, and when it's golden brown add the clam/artichoke juice, oregano, pepper, and wine. Simmer gently, stirring, for 5 minutes. Stir in clams/artichokes and parsley, heat to warm but don't cook. If using artichokes you probably want to break them up a bit with your spoon. Stir in the rotini and you're good to go.
I think there may have been salt in the original recipe that my mom, a big propionate of salting to taste, took out, so don't be surprised if you end up adding salt to your finished meal. Other good toppings include red pepper flakes, hot sauce, or fresh basil.
Serves two people with lots of left-overs, four hungry people, six if you have some bread and a salad as well.
So anyways, I have no idea where my mom got this recipe from originally. Some cooking magazine from the early 80s, probably, but since I haven't posted here in forever, I thought it might be good to share.
You will need:
16 oz box of rotini
1/2 cup olive oil
3 or more minced cloves of garlic (I really like garlic, so I go with more)
20 oz of canned clams (drained, liquid saved) or marinated artichokes (again, save the liquid)
1/2 cup of the cheapest white wine you can find
3/4 tsp oregano
1/4 tsp ground black pepper
1/2 cup finely chopped fresh parsley
Cook rotini to instructions. If it finishes cooking before you've finished the sauce, set aside.
In a fairly large skillet, heat oil. Add the garlic, and when it's golden brown add the clam/artichoke juice, oregano, pepper, and wine. Simmer gently, stirring, for 5 minutes. Stir in clams/artichokes and parsley, heat to warm but don't cook. If using artichokes you probably want to break them up a bit with your spoon. Stir in the rotini and you're good to go.
I think there may have been salt in the original recipe that my mom, a big propionate of salting to taste, took out, so don't be surprised if you end up adding salt to your finished meal. Other good toppings include red pepper flakes, hot sauce, or fresh basil.
Serves two people with lots of left-overs, four hungry people, six if you have some bread and a salad as well.