Clam pantry pasta
Pasta and macaroni
Italian cuisine
When I am hungry and want something salty and savory, I can tell you this:
<br />Ingredients that normal kitchens usually stock (potatoes, onions, carrots, chicken broth, etc.) are absent from my kitchen as I don't cook on a regular basis and my kitchen was never really normal to begin with.
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<br />What I can tell you is: My kitchen always has garlic and red pepper flakes (one of the advantages of being Korean), salt (I blame my husband for my addiction to it), salted butter (I don't want to get into it), olive oil (total staple that my Korean mother never used. Go figure.), a jar of anchovies packed in olive oil (the credit for this goes to Jamie Oliver. He assured me, via television, that the anchovy will become nutty after sauteing it for a bit and he was right!!), a can of clams (I've come to the conclusion that I sometimes shop as if we are on the verge of a zombie apocalypse. I was never raised on this product so I find it peculiar that I load up on these whenever it's on sale.), a box of pasta like linguine or spaghetti (they are ALWAYS on sale. How could I not buy them? I tend to like the Barilla Spaghetti Rigati because it makes me believe that the ridges will make the sauce adhere more. Just my belief.)
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<br />I made this for a friend once and she LOVED it. She tried to replicate it but confessed it was not as good as what I made for her. Her fault was that she underestimated the scant number of ingredients involved and the ease of this recipe. The key to this recipe is low key. Don't try to get all fancy because the beauty of this dish is the simplicity of it.
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<br />If you have these ingredients on hand, you're in for a cozy night in sexily swirling your pasta with your fork while watching "The Walking Dead".
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