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Green Gourmet

Green Gourmet

Serves: 6-50

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Lobster with spaghetti

1 pound of pasta (spaghetti)
2 dozen fresh clams, scrubbed under cool running water
2 cans of chopped clams in clam juice
2 tablespoons extra virgin olive oil
1 small shallot, minced
2 cloves garlic, minced
1/2 cup of dry white wine
a generous handful of FRESH Italian parsley
a generous pat of salted butter
1 tsp. red pepper flakes (optional)
a squeeze of fresh lemon juice (optional)

Method

More recipe inspiration

Minutes to make, a lifetime to master. How do you prefer your spaghetti carbonara? Try Rick Stein's classic, or change it up with a carbonara risotto from Delia.

This is a wonderful seafood pasta dish that combines the briny, buttery delicate taste of fresh clams, white wine, garlic and parsley with the wonderful "mouth feel" of al dente pasta. The canned clams add a lovely texture and clam flavor to every bite. Serve it with a fresh, green salad and a loaf of crusty Italian bread to soak up all the luscious juice. The taste of the sea in a bowl! Yum!

Ingredients

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Spaghetti alla carbonara

This easy spaghetti dish is a great way to serve frozen cooked lobsters that are a little smaller, if each person gets a half..

Spaghetti with White Clam Sauce

  • Put a large pot of cold water on to boil. (4 quarts for a pound of pasta)


  • While the water is heating, scrub the clams under cold, running water. Be sure to toss any that are not tightly closed! Mince the shallot and the garlic and set aside.
  • When the water is at a rolling boil, add a tablespoon or 2 of salt and drop in the pasta. Stir gently to prevent it from sticking. Cook al dente (with a firm bite) according to the package directions. Be sure and test the pasta in the last minute or 2 to prevent overcooking. Keep testing every 30 seconds or so until perfect.
  • While the pasta is cooking, (or do ahead) put the clean clams in a medium pot, cover and cook on medium high heat until they are all open...3 to 5 minutes depending on the amount you have in the pot. No need to add water as they release clam juice as they steam. Once the clams are open, remove them to a bowl with a slotted spoon. Strain the clam juice through several layers of cheesecloth to remove any grit or bits of shell and reserve.
  • While the clams are cooking, drizzle 2 tablespoons of extra virgin olive oil in a large saucepan (cold) and add the minced shallots and the garlic. Cook on medium high heat until the shallots are translucent and the garlic is fragrant. Don't let the garlic brown or it will be bitter!
  • Add the white wine to the pan and deglaze, scraping up any bits from the bottom of the pan. Add the reserved clam juice to the pan and reduce the sauce a bit. Season very lightly with salt and pepper. Remember that the clams and clam juice are also salty. Add the canned clams, with their juice, reduce the heat to low and warm everything gently. You don't want to cook the canned clams or they will be tough (they are already cooked). Just before the pasta is done, add the clams in the shells to the sauce to warm them.
  • When the pasta is done, drain it and add it directly to the saucepan. With the pan on low heat, add the chopped, fresh parsley and a pat of butter and toss gently to coat the pasta and heat through. Add the red pepper flakes, if using, and a squeeze of fresh lemon and serve immediately. Succulent, briny and full of delicious clam flavor!