Recipe by djlynnoleum
A very spicy and garlicky but easy white clam (or any shellfish) sauce for pasta, but obviously the spice level can be altered. Even "toned down", it's absolutely delicious! Serve it with a crusty baguette and a salad - yum yum yum... and so, so easy!!
Top Review by Annacia
I'm a real fan of white clam sauce and this is the easiest ever plus the hot pepper flakes are a great addition. I have to say that I swapped in a mix of liquid fat free coffee creamer and fat free evaporated milk for the heavy cream. It was still thick and rich tasting (at least to me), and whats not to love about all the clams. I used lemon pepper pasta, served it with asparagus and had a great dinner.
- 3 (4 ounce) cans minced clams, drained, liquid reserved
- 4 -10 garlic cloves, minced (to taste)
- 1 large onion, chopped big
- 3 -4 tablespoons extra virgin olive oil
- 1 pint whipping cream
- hot pepper flakes (to taste, I use 2 Tbsp, you probably want less)
- 1 teaspoon dried parsley flakes
- pasta, of your choice cooked al dente
- shredded fresh parmigiano-reggiano cheese
Directions See How It's Made
- Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown).
- Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent.
- Add reserved clam juice, and simmer for 15-20 minutes.
- Add whipping cream and simmer over low heat until hot, but do not let come to a boil.
- Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated.
- Serve over pasta and top with shredded parmesan. Asiago works as well!
- Enjoy with your crusty bread dipped in the juice!