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Lilly’s Table

 

Meal Detail

 

Dinner

Fresh Clams with Spaghetti Squash Spaghetti & Winter Puttanesca Sauce

from the Week of December 1, 2013


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Halve and roast the spaghetti squash. Start the Winter Puttanesca Sauce and bring a large pot of water to a boil. Once the spaghetti squash is done roasting and starting to cool, begin to boil the pasta and cook the clams. When the squash is cool enough to handle, scrape out the spaghetti squash. Toss the cooked pasta. Serve the clams on top of the spaghetti & sauce.


Recipes for this Meal


Fall
Photo of Spaghetti Squash Spaghetti
  • Easy
  • Medium
  • Hard
Spaghetti Squash Spaghetti

Or maybe call it Spaghetti Spaghetti Squash? Either way, tossing strands of spaghetti squash with strands of whole wheat or brown rice spaghetti makes both of them taste that much better. Serve this dish anytime a meal calls for spaghetti or spaghetti squash.


Winter
Photo of Winter Puttanesca
  • Easy
  • Medium
  • Hard
Winter Puttanesca

Legend states ‘puttanesca’ is named for the “Ladies of the Night” in Venice because it comes together quickly using ingredients on hand or maybe because of its spicy, sassy flavors. Whatever the reason, keep these ingredients ready for a quick dish on a night you are tempted to call for take-out. This winter version adds shredded carrots and a handful of spinach instead of the typical basil. It also calls for anchovies, which add a significant ocean deep flavor, but it is just fine to leave them out. Add a splash more of the briny caper or olive juice to make up for the loss of salty flavor. Serve this in any dish calling for a simple marinara.


Winter
Photo of Fresh Clams
  • Easy
  • Medium
  • Hard
Fresh Clams

Fresh clams are charmingly simple to prepare. Purchase the best, happiest looking clams you can find. Ask your fish monger where they came from. Currently the best choices are farmed clams as they are produced in a sustainable manner.

Pulling the clams out of the hot pan is easiest with tongs, but two large spoons “tonged” together can work as well.