Pasta with White Clam Sauce
Servings
4-6
Prep Time: 15 Min
Cook Time: 10 Min
Pre Heat:
Boil Water
Introduction
Pasta with White Clam Sauce
So, So, So Good
Gluten Free Variation: Use gluten-free pasta, taking care to not overcook it.
Ingredients
- 1 Tablespoon salt
- 12-16 ounce pasta of choice
- 3 6-ounce chopped clams
- Chicken broth or clam juice
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon white wine vinegar
- ½ cup butter
- 4 cloves garlic, pressed
- ½ teaspoon dried herb blend
- 1 generous pinch red pepper flakes
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 handful parsley, chopped
- 1 Tablespoon lemon juice
- Residual clams
- Blood oranges
Step by Step Instructions
Step 1
1 Tablespoon salt
12-16 ounce pasta of choice
Bring a pot of water to boil with the salt. Add the pasta and cook according the the package instructions.
Step 2
3 6-ounce chopped clams
Chicken broth or clam juice
1 teaspoon Worcestershire sauce
1 Tablespoon white wine vinegar
Drain the juice from the clams into a 2 cup liquid measure (reserve the clams for later). Add chicken broth or clam juice to equal 2 cups. Stir in the remaining ingredients.
Step 3
½ cup butter
4 cloves garlic, pressed
½ teaspoon dried herb blend
1 generous pinch red pepper flakes
Melt the butter over medium heat in a large saute pan. Add the garlic and cook for about 30 seconds. Whisk in the liquid, add the herbs and spices, and bring it to a simmer.
Step 4
2 teaspoons cornstarch
2 teaspoons water
Whisk together. Stir into the simmering butter blend and continue stirring constantly until the liquid thickens.
Step 5
1 handful parsley, chopped
1 Tablespoon lemon juice
Residual clams
Stir into the thickened sauce. Toss with the cooked pasta and garnish with additional chopped parsley. Season with salt and pepper.
Step 6
Blood oranges
Slice in wedges and serve with the finished pasta.
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