Clam Pasta With Garlic & White Wine - Australia

Submitted by Baby Kato

"This recipe is submitted for play in ZWT8 - Australia/New Zealand. The recipe is courtesy of Syrie Wongkaew. What better dish to serve than a steaming plate of clams with pasta. These sweet clams are steamed in a light broth of fresh tomatoes, onion, garlic and white wine and served with spaghetti or linguine pasta. For best results use fresh clams if possible to really take advantage of their salty sweetness."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 2

ingredients

• 25 clams, fresh, small
• 3 tomatoes, medium, roughly chopped
• 2-3 garlic cloves, finely chopped
• 1 onion, small, diced
• 100 ml dry white wine
• 29.58 ml parsley, finely chopped, fresh
• 2.46 ml sea salt
• 4.92 ml dried chili pepper flakes
• 29.58 ml olive oil
• 14.79 ml butter
• spaghetti (or linguine for two)

directions

1. Boil some water in a large pot for the pasta and cook the pasta according to instructions on package. Have it ready around the same time as the clams or just a bit before.
2. Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
3. Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
4. Next add the garlic, chili flakes and salt and stir for about 20 seconds.
5. Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
6. Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
7. Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
8. Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.

Reviews

[teresas]

1/6/13 We loved the flavor's...so yummy...but we did find it difficult to eat...there was quite a bit of liquid...even with letting the tomato liquid evaporate some...next time I will drain out most of it before adding the wine...it was more on the soupy side...I did use razor clams that we dug up ourselves and they were tender and tasty in this dish...we loved the touch of heat with the chili flakes...I used 4 oz of the spaghetti noodles for the two of us...:) {{giggle}} I had to correct a spelling error...;)

 

[JackieOhNo!]

A wonderful recipe that packs a lot of flavor! I used 36 littleneck clams (they were pretty small) and 6 ripe campari tomatoes (since they are much smaller). This recipe cooks super quick and is so easy to prepare. I made a full pound of spaghetti and I felt it was the perfect amount (and definitely would serve 4). I used 3 large cloves of garlic, which provided a pronounced flavor to the clams. A real keeper of a recipe, and one I will be making often! Made for ZWT8.

 

[Chef PotPie]

After reading Jackie's review I used a whole pound of linguine for this recipe. It was fabulous. I used fresh tomatoes from my garden, more butter and garlic, just because GARLIC, and an Argentinian wine that added a perfect sweetness to these wonderful sweet clams. There is truly nothing like using clams in the shell for a recipe like this. It was restaurant quality, but Hubs said even better than our restaurant here in town. Thanks, BK, we swooned!