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Pasta with White Clam Sauce Recipe

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This recipe for Pasta with White Clam Sauce is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen littleneck clams
1 Tbsp. chopped shallot or green onion
1 tsp. chopped garlic
½ cup olive oil
¼ cup dry white wine or bottled clam juice
¼ tsp. crushed hot red pepper

cheesecloth

1-1½ tsp. cornstarch
2 Tbsp. cold water
2 Tbsp. snipped parsley
2 Tbsp. freshly grated Parmesan cheese
1 Tbsp. butter, softened

Hot cooked pasta
Freshly grated Parmesan cheese
Directions:
Directions:
Scrub clams under cold water. Place in 2 quart saucepan; cover. Cook over medium heat until shells open, 3-5 minutes; cool. Shuck clams into small bowl; pour pan juices over clams.

Cook and stir shallot and garlic in oil in 10 inch skillet over low heat until tender, about 5 minutes. Stir in wine and red pepper. Heat to boiling; boil until liquid is reduced by half. Remove from heat.

Chop clams and reserve. Pour juice from clams through cheesecloth-lined sieve to measure ⅔ cup; stir juice into wine mixture. Heat to boiling; boil until liquid is reduced by half. Dissolve cornstarch in cold water and stir into sauce. Cook and stir until thickened, about 1 minute.

Stir clams, parsley, 2 Tbsp. Parmesan and the butter into the sauce. Cook and stir until Parmesan is melted, about 1 minute. Serve sauce immediately over hot cooked pasta. Pass additional Parmesan.

Makes 8 servings.
Personal Notes:
Personal Notes:
Gourmet Club - Italian Dinner, 1976

 

 

 

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