Clam Up (with spaghetti and garlicky broth!)

I LOVE clams. Steamed, raw, baked, peaking out from under a breaded crust, tossed with spaghetti and garlic - doesn't matter. I've never met a clam I didn't like. And, I especially like clams during the dog days of summer! Maybe it's because they don't weight you down, even after you eat 2 dozen of them. Here's a great recipe for any weeknight when you want something that seems gourmet, but is ready in just minutes. 

Cauliflower and Clams in Parsley Broth

8 ounces thin spaghetti

1 tablespoon extra-virgin olive oil

1/3 cup chopped shallots

4-5 cloves garlic, minced

1/2 cup vermouth or dry white wine

3 cups fresh cauliflower florets (about 1 head cauliflower)

1 1/2 cups chicken broth

36 small littleneck clams (about 3 1/4 pounds), scrubbed to remove debris

1/2 cup chopped fresh parsley

Salt and freshly ground black pepper

Cook the spaghetti according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2-3 minutes, until soft.  Add the vermouth and cook 30 seconds. Add the cauliflower and broth and bring to a simmer. Add the clams, cover and cook 5 minutes, until all clams open (discard any that do not open). Add the spaghetti and parsley to the skillet, mix well and cook 1 minute to heat through.   

Serves 4 

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