Three kinds of Spaghetti

Spaghetti With Clams

8 to 12 littleneck or other small clams in the shell, scrubbed

1/4 pound spaghetti

2 tablespoons extra virgin olive oil

1/2 to 1 clove garlic, minced

1/4 teaspoon hot red pepper flakes

1/3 cup Noilly Prat or other vermouth or white wine

1 to 2 tablespoons chopped fresh Italian parsley.

Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.

Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.

Add vermouth and clams, and cover. Clams should open in about 2 minutes. Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.

Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.

 Spaghetti Sugo di Olive Verdi 

6 tablespoons extra-virgin olive oil

3/4 cup bread crumbs, or to taste

3 cloves garlic

3 salted anchovies or 6 oil-packed anchovy fillets, rinsed, drained and chopped

1/4 teaspoon red pepper flakes

1 cup chopped, pitted green olives

Salt and pepper

1 pound spaghetti

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a small saucepan, heat 3 tablespoons olive oil over medium heat and add bread crumbs. Toss for a few minutes until golden brown, then remove and set aside.

In a 12 to 14-inch saute pan, heat 3 tablespoons oil over medium-high heat and add garlic. Cook 3 minutes, until browned, then add the anchovies and red pepper flakes. Cook for 3 minutes, then remove and discard garlic. Stir in olives and cook 3 minutes, just until flavors are combined. Season with salt and pepper, then remove from heat and set aside.

Cook spaghetti in boiling water according to package directions, about 10 to 12 minutes, until tender yet al dente. In the last 2 minutes of pasta cooking, return olive sauce to heat. Drain pasta and add to the hot sauce. Toss over high heat 1 minute, sprinkle with bread crumbs, and serve immediately.

Spaghetti With Mussels

8 ounces spaghetti

2 tablespoons olive oil
6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved
3 large garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon tomato paste
2 1/4 cups canned diced tomatoes in juice with Italian seasonings (undrained; from one 28-ounce can)
1 pound mussels, scrubbed, debearded

Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat. Add anchovies, garlic, oregano and tomato paste; stir 1 minute. Add tomatoes; bring to boil. Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).

Drain pasta; divide between 2 shallow bowls. Top with mussels and sauce.