Savvy meal planning is all about shopping sensibly for groceries. That means enjoying the simplest ingredients as well as the occasional splurges. Real talk: You don’t have to eat with monk-like austerity to be penny-wise. In this luscious spaghetti dish, a modest amount of frozen shrimp gets a lift from affordable clams. The briny juice of the molluscs makes for a rich sauce that doesn’t require a drop of white wine. Apply this same reasoning to other edible extravagances: a drizzle of cold-pressed walnut oil in a vinaigrette, a crumble of exceptional cheese in a salad, flakes of smoked fish in scrambled eggs. When it comes to the finer things in life, measured doses can be extraordinarily satisfying.
Ингредиенты
- 3/4 lb (340 g) spaghetti
- 3 garlic cloves, chopped
- 1/2 tsp crushed red pepper flakes
- 3 tbsp (40 g) butter
- 1/2 lb (225 g) frozen peeled shrimp, thawed and diced
- 2 tbsp unbleached all-purpose flour
- 1 can (5 oz/142 g) small clams in water
- 2 zucchini, diced
- 1 cup (150 g) frozen peas, thawed
Инструкция
- In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta and coat lightly in oil.
- Meanwhile, in a large skillet over high heat, brown the garlic and red pepper flakes in the butter. Add the shrimp and cook for 1 minute. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the clams with their brine. Bring to a boil, stirring constantly.
- Add the reserved cooking water, zucchini and peas. Cook for 1 minute. Add the pasta and toss to coat. Season with salt and pepper.
