Cooks in: 50mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 LB. of clams
- 18 OZ. of Chinese cabbage
- 5 OZ. of pumpkin flesh
- 4 OZ. of thick spaghetti
- celery, carrot, and onion, chopped
- garlic
- bay leaves
- dry white wine
- extra-virgin olive oil
- salt
- pepper
Method
1
Clean the clams and cook in a pan over low heat with oil, garlic, bay leaves, the chopped celery, carrot and onion, and 1/2 cup wine until they open. As soon as they open, remove from the heat, and strain and set aside their cooking liquid.
2
Bring water to a boil and add salt. Cook the spaghetti until half-done.
3
Cut the pumpkin into 1/2" cubes. Break apart the Chinese cabbage, sauté in a frying pan with oil and a bay leaf for 2 minutes, add pumpkin, salt and pepper, and cook for another 5 minutes, covered. Add the cooking water from the clams and the half-cooked spaghetti and cook until al dente.
4
Serve immediately with the clams.