White Clam Sauce With Pasta
Course: MainCuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
25
minutesCooking time
20
minutesTotal time
45
minutesSimple but loaded with flavor, this clam pasta has both canned chopped clams and fresh clams which uses their juices as the clams are cooked!
Ingredients
3 Tablespoons olive oil
2 Tablespoons minced garlic
1/4 teaspoon red pepper flakes
1/2 cup white dry wine
Juice from one lemon
1 cup clam juice
1 cup chopped clams (you can use 2-6.5 oz cans of clams plus juice and use the juice from the clams as your liquid above)
2-3 dozen fresh clams, scrubbed and burped
2 Tablespoon chopped parsley
Parmesan cheese
1/2 pound linguine cooked according to the package
Directions
- Sauté garlic and red pepper flakes in olive oil for 1 minute over medium heat in sauté pan.
- Add white wine, juice of lemon and clam juice to pan and stir.
- Add fresh clams to pan and cover. Cook until clams open which will take about 8 minutes.
- Add chopped clams and linguine to the pan and toss.
- Finish with parmesan cheese, parsley and fresh cracked pepper.
Notes
- Easiest way to burp clams is to place them in a bowl of water and add 1 tablespoon of cornmeal and give it a stir. Let them rest about 5 to 10 minutes, then you can begin scrubbing the outside shell of the clam. Give it one final rinse, drain and your clams are ready to go!