Pasta with Clam Sauce
Author: My Dragonfly Café
Recipe type: main
Cuisine: Italian
Serves: 6 servings
- 1 pound of fresh(preferred) fettuccini -any dry pasta can be substituted
- ½ c. butter
- 4 garlic cloves, pressed
- 2-6.5 oz. cans minced clams
- ¼ t. crushed red pepper flakes
- 2 T. freshly squeezed lemon juice, about 1 lemon
- 2 T. oregano leaves, finely chopped or 2 t. dried oregano
- 2 T. basil, finely chopped or 2 t. or dried basil
- ½ t. freshly ground black pepper
- ⅔ c. white wine, chardonnay or similar type
- Freshly grated Parmigiano-Reggiano cheese
- Over medium-low heat, melt butter.
- Sauté garlic with minced clams, including juice.
- Increase heat to medium and add red pepper flakes, lemon juice, oregano, basil, black pepper and white wine.
- Cook until mixture is reduced by about a quarter. This should take about 10 minutes. (This should be a good time to start cooking pasta.)
- Remove pasta directly from its pot to the skillet using a pasta fork, allowing excess water to drip off first.
- Remove ½ cup of the pasta water from the pot to the skillet with the sauce and pasta
- Toss pasta with sauce and pasta water in skillet to coat. Over medium-low heat, stir until sauce's texture changes from watery to creamy.
- Serve garnished with freshly grated Parmigiano-Reggiano or Parmesan cheese.
- Enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pasta-clam-sauce/
3.5.3218