Toasted Spaghetti with Clams

Posted by yara on Sep 17, 2008

3 tablespoons extra-virgin olive oil
3/4 pound spaghetti, broken into 2-inch lengths
2 garlic cloves, minced
Crushed red pepper
3 cups bottled clam broth
1 cup water
3 dozen littleneck clams, rinsed
1/4 cup minced flat-leaf parsley


  1. In a large, deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Discard any clams that do not open. Add a few tablespoons of water if the pasta is too dry. Stir the parsley and serve.

Chuck’s Favorite Mac and Cheese

Posted by Tony the CHEFF on Aug 30, 2008
Chuck’s Favorite Mac and Cheese
Submitted by: MRSO
Rated: 4 out of 5 by 544 members
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Yields: 6 servings
“Macaroni is mixed with shredded Cheddar, Parmesan, cottage cheese and sour cream, then topped with bread crumbs and baked.”
1 (8 ounce) package elbow
1 (8 ounce) package shredded
sharp Cheddar cheese
1 (12 ounce) container small
curd cottage cheese
1 (8 ounce) container sour
1/4 cup grated Parmesan
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.