Pasta With White Clam Sauce
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:19pm

Ingredients




2 tablespoons olive oil
3 mediums garlic cloves, chopped fine
1 cup rich fish stock, salt-free
1 cup dry white wine
36 smalls fresh clams, such as littlenecks or manilas, in the shell,
1/4 cup fresh Italian parsley finely chopped
freshly ground black pepper
cooked pasta such as linguine or 
Preparation

1 In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock and wine. 2 As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta. 3 Stir the parsley into the liquid and spoon the liquid over the clams and pasta. Season to taste with black pepper. 


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Tags:

EuropeansauceItaliancaloriepastafathealthfreeMediterraneanseafooddiet 


Yield:




4.0 servings





Added:

    Wednesday, December 9, 2009 - 10:19pm  


Creator: 

Anonymous 










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Preparation

 1  In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock and wine.  2  As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta.  3  Stir the parsley into the liquid and spoon the liquid over the clams and pasta. Season to taste with black pepper.