Title: PASTA WITH CLAM SAUCE/MOUNTAIN MAN PASTA
Category: pasta

In 1970 Betty and I moved back to Aspen and we lived at Sopris Creek Cabins. We were quite poor and we came up with many cheap but very good meals. One of my favorites was this dish, which I believe is in Joy of Cooking. At that time a can of clams cost $.59. I recently was in Teluride with a group called The Mountain Men. A can of clams was $3.59. I made this dish for the group in honor of Kevin [lets ski the plunge] Kelly. I often add other fresh seafood to this dish using the clam sauce as the base. In Teluride I added shrimp, scallops, and pieces of rock lobster. I think they liked it. A person who shall remain nameless was spotted scooping the last bit from the pot while I was scooping the pot at the poker table. Details shall remain in Teluride.
B.A. Jan. 1999

Instructions for preparation:
Peel and chop the garlic very fine. Wash and dry the parsley and pick the leaves from the stems and chop very fine. Saute the garlic in the olive oil taking great care not to burn the garlic. If the garlic burns throw it away and start over. When the garlic is a nice golden but not brown color add the parsley and stir for a few minutes then add the cans of clams juice and all. Bring back to a simmer. Serve with big pasta shapes. I like shells or rigatoni. Cook pasta al dente in salted water with a few drops of olive oil. If you use fresh seafood such as shrimp or scallops add them raw after the sauce has return to a simmer and cook until the shrimp turns pink. Serve immediately or the fresh seafood will get rubbery.

Approximate date first served: February 1973