There are those times when you want something you haven't had in a long time; "White Clam Sauce" was it.
White Clam Sauce
(Serves 2)
1 12-ounce package of angel hair, spaghetti or linguine
1/4 cup olive oil
1/4 cup butter
1 small onion chopped
4 cloves garlic minced
2 8-ounce cans of minced clams (juice drained and reserved)
3/4 cup of dry white wine
1/2 cup chopped parsley (plus more for garnish)
1 teaspoon of Italian seasoning mix
3/4 teaspoon salt
Pecorino Romano cheese or Parmesan
red pepper flakes (optional)
This recipe is so quick and easy to make, yet it is so delicious.
- Saute the onion in the melted butter and olive oil until translucent and then add the minced garlic.
- Add the salt, Italian seasoning, and parsley reserving some for garnish. Cook for a few minutes then add the white wine and reduce slightly.
- Once it is reduced, add the clam juice and simmer while the pasta cooks. I only used 3/4 of the angel hair.
- When the pasta is almost done, add the chopped clams to the sauce and heat through.
- Note: Add them in at the end of the cooking time so the clams don't get too tough.
Don't forget to make the garlic bread during this process. It is a great addition to the meal. - Drain the pasta toss with the clam sauce and serve immediately.
Sprinkle on the remaining parsley, red pepper flakes, and Pecorino Romano cheese, and enjoy!
Until next time, this is Sunscape
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