Clam Spaghetti

2 3.5 oz pouches of baby clams — $2.00
2 tbsp e.v. olive oil — $0.10
3-4 cloves minced garlic — $0.07
1/2 lb dry spaghetti / spaghettini — $0.50
1-2 tbsp chopped parsley — $0.05
1/2 cup chicken stock — $0.15
1 tbsp grated parmesan cheese - $0.10
red pepper flakes — optional
salt, pepper, water - negligible

Total: $2.97

Get a pot of water for the spaghetti going on high. Mince up the parsley and set aside. Mince the garlic and set that aside. Open the pouches and drain the clams, reserving the liquids.

Wait until water boils, then add the dry spaghetti. Start melting the butter in the olive oil in a skillet on medium. Add the garlic and red pepper flakes and saute for 1-2 minutes. Add the reserved clam liquid and chicken stock and simmer for 3-5 minutes. (Keep and eye on the spaghetti so it doesn’t get overcooked!) Some people also put in a few tablespoons of Chardonnay or other white wine as well. If you do so, add that first and make sure to cook it out before adding the chicken stock and clam juice.

Add the clams to the skillet (do NOT cook this for too long - ). When the spaghetti is al dente, I like to take it out with tongs and put it directly into the pan. Then whack the parsley in there along with the parm cheese and salt/pepper to taste. If it’s too dry, add a bit of the pasta cooking water. Toss it a bit and serve.

got this on CH list.