Pasta with Clams (“White Sauce”) Recipe
Pasta with Clams (“White Sauce”) Recipe
total time: approx. 90 minutes (75 minutes for prep, 15 minutes cooking)
Ingredients
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at least 2 doz. little neck or manila clams
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3 tbsp olive oil
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1 to 2 cloves of garlic, minced
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3 tbsp fresh parsley, chopped
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1/4 cup white wine or water
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salt & pepper, to taste
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1 lb pasta
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chopped parsley for garnish
Directions
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At least an hour before dinner, use a brush to individually scrub each clam before rinsing and placing it in a large bowl of cold freshwater. Rinse them a second time just before proceeding with the recipe.
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Bring a 6 quart pot of salted water to boil.
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Add oil to a large frying pan with a lid. Add the garlic, parsley and the wine or water.
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Add the pasta to the pot of salted boiling water. The pasta, if dried, should take 9 or 10 minutes to cook. If fresh, less time will be needed. Time it so that its completion coincides with that of the clams.
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Just when the frying pan’s liquid begins to show signs of boiling, add the clams and cover tightly,
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In about 5 to 8 minutes, the clams should be open & steamed. Discard any unopened clams. Replace cover and remove from heat.
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Reserve 1 cup of the pasta water, drain the pasta, and combine the clams & pan juices with the drained pasta. If too dry, add some of the reserved pasta water.
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Serve immediately, garnished with chopped parsley.