Pasta With White Wine Clam Sauce
photo by Suzy Snoflake
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 25 ounces clams, canned with their juice
- 2 -3 tablespoons olive oil
- 10 -15 garlic cloves, minced
- 1⁄2 cup fresh parsley, chopped
- 1 cup white wine
- 1 pinch crushed red pepper flakes (optional)
- 1⁄4 - 1⁄2 teaspoon salt
- 3 tablespoons flour
- 3⁄4 lb perciatelli (hollow tube spaghetti)
- 1⁄2 lemon
directions
- Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
- In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
- Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
- Add about 1 cup of clam juice from canned clams, white wine, and salt.
- If desired, add pepper flakes.
- Cook until bubbling.
- Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
- Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
- Pour drained perciatelli into the skillet, and mix well.
- Add squeeze of fresh lemon.
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RECIPE SUBMITTED BY
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