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Posts Tagged ‘white clam sauce’

This is a recipe I inherited from my mother that is a quick, budget-friendly weeknight meal. It feels a little fancy using white wine, fresh parsley, and clams…but is super simple! Only 5 ingredients–if you don’t count butter, s&p, olive oil 🙂

I’ve made this a few times now, getting the sauce to the right thickness can be a bit tricky. I have found that using one can of minced clams and one can of chopped gives the pasta a rich clam flavor without being too clammy. I usually end up thinking it is way too thin but once you add the pasta and cook it down a bit the clam pasta gets a rich velvety texture. Just remember–you can always add more pasta water at the end to tinker with the sauce consistency until you get the perfect bite!

White Clam Pasta

1 can minced clams

1 can chopped clams

3 cloves smashed then minced garlic

1/2 – 1 cup white wine (I like to thin out the sauce with wine first then thicken it up by cooking it down or adding some pasta water if needed) **Do not use wine you wouldn’t drink–the wine flavor stays in the sauce so gross wine = gross white clam sauce**

3-6 Tbsp chopped fresh parsley—just tear a big handful then chop

salt and pepper to taste

2 Tbsp butter, divided

1/2 package of Vermicelli pasta

Instructions:

Don't let the green scare you--adding pasta will absorb all the goodness

Brown garlic in 2 Tbsp olive oil and 1 Tbsp of butter in a large non-stick skillet. Add clams (with juice), 1/2 cup wine, salt and pepper, parsley. Stir over medium heat–taste–add wine or salt/pepper if needed. The sauce will seem really thin and parsley-heavy at this point, but don’t worry–the pasta will absorb much of the liquid. Add (almost) cooked pasta in a few batches. Continue to combine sauce and finish cooking pasta in the pan. Add the last Tbsp of butter and stir–this makes the pasta have a nice velvety texture. Top with fresh grated Parmesan cheese. Serve with the leftover bottle of wine and enjoy a delicious meal!

Cheap, Quick, Delicious!!!

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