Chunky Clams & Pasta

This is the ultimate lazy-night dinner hack. A can of chunky New England clam chowder becomes a creamy, clam-studded pasta sauce in about ten minutes flat.

Heat the chowder with a little garlic powder and dried parsley, toss it with cooked spaghetti, and dinner is done. The chowder clings to the pasta and gives you that creamy, briny flavor without making a white clam sauce from scratch.

Three servings, four ingredients, and barely any dishes to wash. Sometimes that’s exactly what a Tuesday night calls for.

Kitchen Tips

• Use a chunky-style chowder so you get real pieces of clam and potato in every bite.
• Heat the sauce gently over medium. Cranking the heat will make it separate and get gluey.
• A squeeze of lemon juice right before serving brightens the whole dish up.