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Easy Fresh Clam Sauce Recipe

If you love traditional Italian recipes, you will welcome this adapted version of my clam sauce that is changed up a little from the "traditional Italian" version.

In this recipe, I was caught with a brain freeze at the grocery store, forgetting to purchase two of my main ingredients...clam juice and fresh parsley...what a clam I was that day!

So, I donned my culinary thinking cap and came up with a version using a combo of chicken stock, starch from the water of the fettucine pasta I made along with white wine (chardonnay,) to make this traditional Italian dish just as delicious as the original.

I purchased Archer Farms dried parsley flakes to compensate for the fresh version here (Target) which didn't let the recipe down, as well as Knorr chicken stock which is, without a doubt, a little high on the salt scale. However, I adjusted this by only using 2 tsps. of Knorr stock powder to 2 cups water) and then watering it down to 4 cups with water/starch water from the cooked pasta. This just eliminates a ton of salt in your diet. You may also substitute this by purchasing ready-made reduced-sodium stock or broth. Make sure to educate yourself too on reading labels when it comes to shelf stable products of any kind (look for the sodium content).

Ingredients

1 1/2 lbs. dried spaghetti + big pot of water
2 sticks unsalted butter, melted
3 tbsp. olive oil
2 tsps. good dried parsley flakes or 1/2 cup fresh, chopped
1/2 tsp. red pepper flakes
1/2 large brown onion, finely diced (1 1/4 cups)
7 cloves fresh garlic, finely chopped or crushed
1 1/2 cups white wine (I used Woodbridge Chardonnay)
3 cups chicken stock/broth - divided into 2 cups + 1.
2 1/2 - 3 lbs. fresh shucked whole clams

1. Rinse the fresh clam meat and pat it dry. Sprinkle them with salt, pepper and a drizzle of olive oil. Set aside.

2. Over a medium heat and in a large skillet, melt the butter along with the olive oil until the bubbles start to subside. Add the parsley, red pepper flakes, onion, garlic and cook over a medium heat for 5 minutes.

3. Raise the heat to medium high and when the contents in the skillet are bubbling, add the white wine and stir for 1 minute. Reduce to simmering and cook for approximately 5 minutes, until reduced by one third. Add the clams and cook for approimately 3 minutes in the sauce. In the meantime, cook the spaghetti/till the texture is al-dente (firm to bite.) Drain and set aside in a large bowl.

Serve with spaghetti, linguine or your favorite pasta.

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Content copyright © 2013 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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