Cuisine pg 2 11-10-11
- Details
- Category: Past Issues
Greetings all. Now, let’s make that clam sauce in white, rather than red. For the white version, the pasta should be some sort of noodle - I like to use angel hair pasta which cooks in four minutes, but thin spaghetti or linguine is also fine. When cooking a sauté such as this, you can get creative. For instance, it would be fine to substitute olive oil for the butter. Other shellfish might be added, like mussels or shrimp. I used two tablespoons of fresh sage in place of the ¼ cup of parsley, and it was delicious. However, it is tasty just as is.
Pasta with White Clam Sauce
½ lb. pasta
2 tablespoons olive oil
2 – 3 cloves garlic, minced
¼ cup minced parsley
freshly ground black pepper, to taste
½ cup clam broth
1 can chopped clams, drained, reserving broth
2 ozs. (4 tablespoons) butter
2 ozs. (1/2 cup) freshly grated Parmesan or Romano cheese
Put large pot of water on to boil.
Heat olive oil over medium-low heat. Add garlic, and saute gently for 2 minutes. Do not allow to brown. Add parsley and pepper. Saute for 1 more minute. Add ½ cup plus reserved clam broth. Increase heat to medium-high to reduce broth, stirring occasionally.
Meanwhile, add pasta to boiling water, and cook al dente.
After clam broth mixture is reduced by about one half, stir in butter. When butter is almost melted, turn off heat, and add clams.