Garlic Clam Pasta Recipe Recipe Cards

WHITE WINE AND GARLIC CLAM PASTA

Steps:

• Gather the ingredients.
• Boil a generous amount of water in a large pot. Soak the clams in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
• In a large, heavy-based pot, heat the oil and butter over medium heat. Add the onion and sauté for 2 to 3 minutes, stirring occasionally, until translucent.
• Add the garlic, chili flakes, and salt to the pot and stir for about 20 seconds.
• Add the chopped tomatoes and fry for about 7 minutes, until their juice starts to evaporate.
• Salt the boiling water and cook the pasta according to packet instructions.
• In the pot with the sauce, turn the heat up to medium-high and add the clams to the pot. Cover with a lid. After about 2 to 3 minutes, add the wine to the pot. Cover again and shake the pot from side to side.
• Cook the clams for a further 5 minutes, or until they open. Add the parsley and stir with a wooden spoon. Cover and shake the pot again. Check for any unopened clams and discard.
• Approximately at this point, the pasta should be ready to be drained. Drain and place in a big serving bowl or large plate.
• Pour the clam mixture on top. Mix the pasta and sauce well with the help of two big serving forks or some tongs. Serve immediately.

GARLIC CLAMS

Steps:

• Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
• Cover pan and cook on low until clams open. Remove from heat and keep covered for use in fat rice. Or serve clams immediately along with the broth, if serving as an appetizer.

LINGUINE WITH GARLIC CLAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

GARLIC-STEAMED CLAMS

Steps:

• Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
• Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
• Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
• Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.