World of Beer: Brian Morin's Beer Cuisine - Spaghetti with Clams and Stout

Stephen Beaumont's World of Beer June 2008

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Details

Spaghetti with Clams and Stout

May 27, 2003 -- This light summertime pasta is enhanced by the roastiness flavour and dryish, smooth finish from the stout and vodka.

2 tablespoons (30 mL) olive oil
1 medium Spanish onions, short sticks
1 red peppers, short sticks
4 jalapeno – halved and thinly sliced

1 bunch Italian parsley, finely chopped
1 cup (250 mL) stout
1 teaspoon (5 mL) chili flakes
1 teaspoon (5 mL) Worchester sauce

1 X 14 ounce (400 gram) can baby clams, meat and juice
1/2 cup (125 mL) pesto
1/2 cup (125 mL) stout
1 pound (450 grams) spaghetti, cooked al dente

1/4 cup (60 mL) butter
1/2 cup (125 mL) parmesan cheese

3/4 ounce(22.5 mL) vodka

In a large, heavy-bottomed pot on medium high heat add olive oil. Sweat onions, and peppers but do not brown. Once softened add parsley, stout, chili flakes and clam juice to the pot, bring to a boil and reduce until almost dry. Reduce heat to a simmer and add clams, pesto, Worchester sauce and stout. Simmer for 5 to 10 minutes but do not boil or you will cook the cheese in the pesto instead of just melting.

Cook pasta until al dente, drain and toss quickly with butter and parmesan cheese. Add clam mixture and vodka and toss well.

Serve immediately

Serves four

Search The Real Beer Library For More Articles Related To: Stout, Shellfish, Clams, Pasta

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