Pasta with white clam sauce

You can make a surprisingly good sauce with canned clams. This is a version I developed over many years. There are many variations possible. You can replace the parsley with fresh basil, replace the wine with bottled clam juice and a squeeze of lemon, etc.

Two 7 ounce cans of minced clams
1/2 c olive oil
4 cloves garlic, finely minced
1″ piece of dried hot red pepper or a pinch of ground cayenne pepper
1/2 c dry white wine or 1/3 c dry white vermouth
1/2 tsp ground white pepper
1/4 c minced fresh parsley

Put garlic and oil in heavy bottomed sauce pan and put over low heat. Let cook slowly for 15-20 minutes – the garlic should sizzle slowly but not brown at all, or maybe just slightly. Drain the clams and add the juice, the wine, red and white pepper, and parsley and simmer uncovered for 15 minutes or until reduced by about half. Remove from heat and stir in the clams.

While the sauce is simmering cook 3/4 lb of imported Italian pasta (I like the De Cecco brand). As for shape, I think that regular spaghetti or thin spaghetti goes well with this sauce. Cook the pasta until it is about 15-20 seconds shy of being done to your liking. Drain and return to the pan. Add the sauce and stir to mix. Let sit covered over very low heat for a few minutes to let the flavors blend. Serve immediately with freshly grated Parmesan cheese. Crusty bread, a mixed green salad dressed with olive oil and lemon juice, and a dry Italian white (such as a soave or pinot grigio) are great accompaniments.

Explore posts in the same categories: Pasta, Seafood

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