Since I rarely eat pasta anymore (working on that Gluten Free Goal!), I save it for special occasions and no occasion is more special than pasta with White Clam Sauce! The smells emanating from the pan make me want to bathe in them – garlic, butter, wine, hints of clam … heaven!
This was a tough recipe for me to write down since I make it from my head so I encourage you to make changes according to your taste – make the recipe your own and give yourself a good reason to have some pasta.
I also want to share a new pasta that I tried recently and LOVED – Dreamfields Pasta. This is not Gluten Free BUT it is low carb, high fiber and low glycemic index (65% lower than traditional pasta!) which makes it perfect for diabetics and for carb-conscious foodies. It comes in Spaghetti, Angel Hair, Linguine, Elbows, Penne Rigate, Rotini, and Lasagna. The flavor was outstanding and unless it is homemade, I will not be using anything else for my future pasta forays. I prefer it to the whole wheat pasta hands down which never appealed to my palate anyway. Our dear friend Organizer Christine introduced us to Dreamfields Pasta so THANKS for the TIP! I like Angel Hair pasta with my white clam sauce, the traditional is linguine but go with your preference.
NOW … let’s make some clam sauce! If you cannot get clams in your area or do not want to use canned clams, Foodies Unite recommends Certified Steak and Seafood who just added clams to their repertoire of quality seafood that they deliver right to your door! How easy is that?? TOO EASY but LOVELY nonetheless!
This is my contribution as well to the #HGEATS Butter Bowl on twitter from The Hungry Goddess – who doesn’t love butter???
| Pasta with White Clam Sauce |
- 1/4 cup – 1/3 cup Good Quality olive oil or EVOO
- 6 cloves garlic, minced
- 2 cans of clams
- 1 cup white wine
- 1/2 cup clam juice
- 1 large pinch crushed red pepper flakes
- 1 large pinch of Fennel Pollen
- 1 medium onion diced
- 1 pound pasta – angel hair or linguine or whatever
- 4 tablespoons butter
- 2 tablespoons chopped Italian parsley leaves
- 1 tablespoon of dried oregano
- 1 cup grated Parmigiano-Reggiano and some for garnish
- Sea salt
- Bring a large pot of water to a boil. Add salt and the pasta and cook to an extra chewy al dente, 7 minutes or so. Set aside the pasta.
- To a large skillet heated over medium heat, add oil, butter, garlic, onions, red pepper flakes and oregano.
- Cook until onions are translucent – about 6-8 min.
- Add wine to the pan and give the pan a good shake and stir.
- Add clams and their juice.
- Cook for a few minutes until wine reduces a bit.
- Drain pasta and add it to the clam sauce.
- Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes.
- Remove from heat and season with salt, add parsley, sprinkle fennel pollen and serve with shaved Parmigiano-Reggiano cheese.
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