Thursday, June 02, 2005
angel hair pasta with white clam sauce
using freshly steamed clams and its cooking liquor would elevate this dish to clam heaven...but i used an Italian brand (Flott) of baby clams and it turned out very well.
prepare 1/2 lb. pasta according to package directions.
saute 2 crushed garlic cloves in 1/3 cup extra virgin olive oil until lightly golden. add drained clams (4 oz. drained weight, clam juice from jar reserved) and toss it about in the olive oil. add 1/3 cup white wine (i used Pinot Grigio), reserved clam juice plus extra, bottled clam juice to total about 1 & 1/4 cup) and snipped up parsley or chervil. let simmer for about 15 minutes until somewhat reduced. (husband likes the sauce slightly thicker so i stir in 2 tbsps. grated parmesan cheese.)
toss with pasta and garnish with more parsley/chervil.