Рецепт Pasta with Clam Sauce
I was talking to my husband over the phone the other day and telling him how I was on my way home from the grocery store. He asked me what I’d purchased and I responded with “zucchini and clams.” He laughed.
He didn’t think I was serious.
I walked into the grocery store, planning to get ingredients for lasagna and burritos, and walked out with a can of clams and some zucchini.
He looked at me like I had two heads when I pulled the can of clams out of my purse (who needs a grocery bag when your haul is so small?). I reminded him that he’d be soon on his way out of town and that neither of these ingredients would enter his mouth.
About 2 years ago when I was living by myself (in transition when we were moving to the farm) I made this meal many times. The original recipe calls for heavy cream or half and half but I don’t think I’ve ever used either one. I’ve used evaporated skim milk, whole milk, 2 % milk, and skim milk with a dash of half and half at the end. All variations are fantastic. This dish is simple but tastes far more luxurious than you’d think based on the ease. It is a meal that is sure to impress and is built off pantry staples. Get thee to the store and grab some clams!
Pasta with Clam Sauce (adapted from Annie’s Eats)
Ingredients
- 12 oz. whole wheat pasta, such as thin spaghetti or linguini
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. unsalted butter
- 2-3 cloves garlic, minced
- 2 (6.5 oz) cans minced clams, drained and juices reserved
- ½ cup whole milk
- Salt and pepper
Grated Parmesan, for serving
Instructions
Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.
Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted.
Add the minced garlic to the pan and sauté until golden and fragrant, about 1 minute.
Add the reserved clam juice to the pan, bring to a simmer, and reduce by about half, about 5 minutes.
With the heat on medium-low, stir in the clams and the milk.
Season the sauce to taste with salt and pepper (I find that I never need to add salt). Cook on low heat 2-3 minutes.
Plate pasta onto serving plates and spoon sauce over top. Add parmesan cheese if desired.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4