John Hinterberger’S Clam Spaghetti - cooking recipe

Ingredients

1/2 cup olive oil, plus
1 tablespoon olive oil
1 dried red chili pepper, finely chopped
1 large onion, chopped
3 large garlic cloves, minced
1/2 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1 tablespoon oregano
1/2 cup dry white wine
2 (4 1/2 ounce) cans minced clams with juice, drained with liquid reserved
1/3 lb mushroom, sliced
1 tablespoon butter
1 lb dried spaghetti
1 cup chopped fresh parsley
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1/2 cup black olives, sliced

Preparation

Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, saute the mushrooms in a tablespoon of butter and add to the mixture.
Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes).
As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives.
After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.