Can you have too much pasta? - includes recipe

Sunset, March, 1997 by Christine Weber Hale

If you were to check my kitchen cupboards, you'd find at least five kinds of pasta. It's one of my favorite foods, and an essential pantry item for anyone interested in quick cooking.

Today's pastas range from plain to fancy (some tiny works of art cost a small fortune). But though boutique pastas can be delicious, you don't need a gourmet variety for a great meal. I make my favorite pasta dish with spaghetti - the kind that sells for less than $1 per pound. Although the ingredient combination may seem unusual, the flavor is amazing.

Spaghetti with Clams, Tuna, and Bacon

Prep and cook time: About 20 minutes

Makes: 4 servings

1/3 pound bacon, chopped 5 cloves garlic, minced 1 pound dried spaghetti 1/2 cup chicken broth 1 can (6 1/2 oz.) chopped clams 1 can (2 1/4 oz.) sliced black olives, drained 1 can (6 oz.) water-packed albacore tuna, drained and flaked Lemon wedges Minced parsley

1. In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.

2. When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.

3. Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.

Per serving: 645 cal., 21% (135 cal.) from fat; 35 g protein; 15 g fat (4.3 g sat.); 88 g carbo (3.3 g fiber); 542 mg sodium; 47 mg chol.

As the pasta business has grown, so has the number of sauces. Many prepared sauces are of good quality, and they're certainly fast and convenient. But I find it incredibly satisfying to make my own simple tomato sauce. It takes just 20 minutes - only slightly longer than heating a prepared sauce. I start with canned tomatoes and dress them up with whatever I have on hand. The results taste surprisingly fresh. Here's my favorite combination - delicious over anything from capellini to ravioli, and great in lasagna.

20-minute Pasta Sauce. In a 5- to 6-quart pan, combine 1 chopped onion, 6 minced cloves garlic, and 1 tablespoon olive oil. Stir often over medium-high heat until onion is soft, about 5 minutes. While onion cooks, mince 1/4 cup fresh basil leaves. Add to onion along with 1 can (28 oz.) pear-shaped tomatoes with their juice, 1/2 cup dry red wine, and 1/2 teaspoon hot chili flakes. Boil until reduced to 3 cups, about 10 minutes, stirring often and breaking tomatoes into small pieces. Use hot. Makes 3 cups sauce; 4 servings.

Per serving: 116 cal., 31% (36 cal.) from fat; 2.8 g protein; 4 g fat (0.6 g sat.); 15 g carbo (2.6 g fiber); 327 mg sodium; 0 mg chol.

MORE QUICK PASTA IDEAS

* Toss your choice of cooked pasta with the 20-minute Pasta Sauce above, crumbled cooked Italian turkey sausage, and silvered mustard greens.

* Combine cooked penne or linguine with chunks of creamy blue cheese, toasted walnuts, and enough chicken or beef broth to moisten.

What's for dinner?

Spaghetti with Clams, Tuna, and Bacon Sliced tomato and cucumber salad Warm sourdough bread Fresh strawberries and almond biscotti