Ingredients
1 small box of Barilla angel hair pasta - Barilla because you can over boil it and it won’t mush. Plus, they built a plant in my college town: Ames, IA
1 can of clam juice with diced clam bits
1 small onion, diced
1/3 lbs bacon
3 trows oregano
3 turns of pepper mill
1 trow salt
2 cloves garlic, chopped
3 trows red pepper flakes
2 sprigs thyme
1/2 lbs med peeled shrimp,(optional)
1/3 cup olive oil
1 large tomato, diced (COLD)
1/2 cup of capers w/juice(COLD)
*trow: Pronounced like “Tro-jan”, but drop the “jan”, it’s like throw, but Italian.
Preparation
Boil water for pasta. Trow angle hair pasta in with a tsp of olive oil to keep from sticking. Strain capers, (save juice). Put capers in a bowl with diced tomatoes, and trow back in the fridge. Set juice aside.
Chop up the bacon into 1/4 inch pieces, and trow in a hot frying pan. Cook it to desired crispness, and then place in a stainer or colander. Rinse with hot H2O, and wipe out the frying pan with paper towel.(You don’t want bacon to over power the clam flavor).
Re-heat the frying pan. Add remaining olive oil and saute the onions, caper juice, shrimp, bacon bits, and garlic over med/low heat for 5 min, then trow the oregano, pepper, salt, red pepper flakes, and thyme sprigs in. Continue to saute for another 3 minutes.
Stain pasta, and toss with saute ingredients in a large bowl. Trow in the cold capers and tomatoes, and serve. The contrast between the cold caper/tomato mix and hot ingredients is a party in your mout.
*mout: like mouth, but Italian. Just drop the “h”.
