Spaghetti with Clam and Mushroom Sauce
During a visit to Rome years ago, a former coworker back when I was still living in the Philippines, and whose passion for the diplomatic mission had taken him to the Italian capital to work for the Philippine Embassy, treated me to a home-cooked dinner at his flat just outside of the Vatican. I didn’t know him to be a great cook, so I was pleasantly surprised with what he prepared for dinner that night: spaghetti with white clam sauce. It was my first non tomato-based spaghetti, and I just loved it. Since then, I have never looked at spaghetti in the same old way and whenever I would dine at a restaurant serving pasta dishes, my spaghetti sauce of choice would always be white clam sauce. No second thoughts.
1 package (16 oz) spaghetti
2 cans (6.5 oz) minced clams, drained
1 bottle (8 oz) clam juice
1 can (8 oz) mushrooms, stems and pieces
1 stick (4 tbsp) butter
4 tbsps flour
2 cups milks
Salt and pepper to taste
Cook spaghetti according to package directions and set aside. In a medium sauce pan, melt butter over low heat. Add flour, salt and pepper. Stir and continue to cook until mixture is smooth. Remove from heat and stir in milk. Return to heat and bring to a boil, stirring constantly for about a minute. Add clam juice, clams and mushrooms. Turn off heat and continue to stir. Pour over cooked spaghetti.