white clam sauce

A White Clam Sauce served with your favorite Pasta

white clam sauceNot a lot of time to prepare a light dinner. How about pasta with your favorite salad paired with a glass of white wine for a relaxing dinner? If this sounds like the dinner for you, this simple recipe is the one for you.

For the clam sauce:

12 tablespoon Extra Virgin Olive Oil (Oreno Hellenic Ladi preferred)

2 teaspoons finely minced garlic

2 cups clam broth (fresh/bottled)

1/2 cup dry white wine

salt and freshly ground pepper to taste

2 cans minced or chopped clams

finely chopped parsley for garnish

Heat the extra virgin olive oil in a large skillet until a light glaze forms.  Add the garlic and cook over medium heat for about 30 seconds and stir constantly until your kitchen has the aroma of the garlic in the air.  Now it is time to add the clam broth and wine.  If you like to sip on the wine at this point, its fine since you’ll almost be finished with the sauce. The mixture will bubble up and you will need to boil briskly over high heat until the foam disappears and there is about 1 cup of liquid remaining.

It’s now time to remove the sauce from heat and set aside till you get the pasta ready. 

It’s chef’s choice on the type of pasta that you choose to cook. Linguine was always a favorite in our household when served with a clam sauce. Prepare the pasta as directed on the package, but make sure the water is salted and boiling before placing the noodles to cook.

Once the pasta is cooked and you are ready to serve the dinner, it is time to return the skillet with the sauce to the heat and add the clams.  Heat through before serving.

Place the pasta is a large pretty oval dish. Then you can evenly pour the warm clam sauce on top of the pasta. Add freshly ground Parmesan if you like and top with a garnish of chopped parsley. Lots of parsley is ok also.

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