Clammed up! Speechless! (It only cost HOW much?!)

TUESDAY'S DINNER

Spaghetti with Red Clam Sauce: $1.40

This meal would actually be slightly less money per person if you used real spaghetti. I'll spare you the details, but I have a slight gluten issue, so I used brown rice pasta which is more expensive than the regular type.

I modified a Better Homes & Gardens Cookbook recipe for this one. In a large skillet, saute some minced garlic (about 3 cloves) in olive oil. Add freshly ground black pepper and red chile flakes (I suggest a good amount, because spicy and seafood and tomato are just meant to be together). Add chopped flatleaf parsley (a couple tablespoons). Add the juice from the clams (I used 1-1/2 cans), about a teaspoon (maybe half) of anchovy paste. A word about the anchovy paste...first of all, I consider this a staple just as I do olive oil, salt, pepper, and other spices. That being said, I don't account for it in the total cost per servings. But if I had, it would only add a few pennies to the cost. Secondly, if you're afraid of anchovy paste, let me put your apprehensions to rest: it will only add a depth of flavor to the dish--it will not make it taste like Fancy Feast! Add tomatoes (a couple cans of diced tomatoes will do); I used a big can of Trader Joes organic diced tomatoes--a 28 ouncer, I believe. Let it simmer uncovered for about 25 minutes. Meanwhile, make your pasta. When the pasta is almost done, add the clams to the sauce so they're heated through. DO NOT overcook your clams, or you will be eating what tastes like fishing-pier flavored chewing gum. When your pasta is done, use tongs and transfer the pasta into the sauce. Add about a small ladle of the hot pasta water to the pan--the starchy water makes any pasta sauce extra yummy, and makes the sauce stick to the pasta (thanks Giada for the tip!). Ne-heh-heh-heh-heh-ver rinse your pasta! Please! For the love of Pasta!

If I do this dish again, I think I will add a bit of dry white wine with the clam juice, let it reduce a bit, and then add the tomatoes. And I will also serve the dish with some lemon wedges--always a nice touch to freshen up a dish with anything from the ocean.

For the green beans, I took out my frozen Trader Joes green beans when I started making my sauce. That way, they were only a little chilled when I cooked them closer to mealtime. This is a great simple side dish, especially if you're tired of plain ol' frozen veggies. In a skillet, heat a bit of olive oil and add about a clove of minced garlic. Cook the garlic but not too much! If the garlic gets burned, it will be bitter. Add the green beans and toss with the oil and garlic. Cook until the beans become a teeny bit browned. Add sea salt and freshly ground black pepper, if desired.