Friday, August 3, 2012

Pasta in Clam Sauce

I saw this recipe in It's Yummilicious! and just had to make this.  It was just as delicious as it looked.  We served it with Garlic Bread (which we cooked on the grill) and my seafood haters gave me their clams so all was good. 


Yield: 4 servings


2 Tablespoons olive oil

3 large cloves garlic, minced (more or less, according to taste)

1 medium onion, diced

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano, or 1 tablespoon dried

2 cans (12-ounces each) chopped clams

1/2 cup dry white wine (for alcohol-free cooking, substitute with fish stock)

2 Tablespoons unsalted butter

1 pound quinoa spaghetti (or your favorite variety and shape of pasta)

Freshly grated Parmesan cheese


  1. In a medium skillet, heat oil over medium-low heat. 
  2. Add garlic and onion and sauté until translucent, but not browned. 
  3. Add clams with the liquid, wine, parsley, and oregano. 
  4. Bring to a boil and simmer until liquids are reduced, about 10 minutes.

  1. Meanwhile, cook pasta according to package directions for al dente. 
  2. Drain, reserving some of the cooking water. 
  3. Add the pasta to the sauce. 
  4. Add the butter and toss well, then cook about one minute, adding some of the reserved water if needed to loosen the mixture.

If desired, add a little more fresh parsley for color. Serve, offering the Parmesan cheese separately.

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