Prep 15 mins
Cook 0 mins
This is always a hit! It's easy, too. I've always made it with the canned chopped clams, but do use the FRESH option for the other ingredients. To die for!
- 2 (6 ounce) canschopped clams
- 1⁄2 cup olive oil
- 3 fresh garlic cloves, chopped
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes (optional)
- 1 tablespoon unsalted butter
- 1⁄2 cup water
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped fresh flat-leaf parsley ("Italian")
- 1 tablespoon white wine
- Drain the clams, reserving BOTH the clams and the juice.
- Place olive oil in a medium saucepan. Add the garlic, salt, pepper and red pepper flakes.
- Heat over low heat until the garlic begins to sizzle. Let it sizzle for a minute or so, but don't let it brown.
- Carefully add the reserved juice from the clams, the butter, the water and the wine.
- Turn up the heat a bit and bring this to a boil.
- (You can stop at this point and turn it off until just before you're ready to serve it. If you do this, bring it back to a boil, then continue.).
- Turn the heat down until the boiling subsides, then add the reserved clams, the basil and the parsley.
- Stir, cover and turn off the heat. It is now ready to use.
- This makes enough for a pound of pasta. Most folks use linguine, but my family prefers vermicelli or angel hair. If you're a purist, you won't add cheese, but I really like a good shake of parmesan over this.
- Buon appetito!
- [For a TOTALLY DIFFERENT, but delicious dish, use tuna instead of clams. Follow the same directions.].
This was very good. It was basically like shrimp scampi with clams but I loved it!