Clam Pasta

The recipe Clam Pasta can be made in roughly 25 minutes. Watching your figure? This dairy free and pescatarian recipe has 670 calories, 22g of protein, and 17g of fat per serving. For $2.43 per serving, you get a main course that serves 2. Head to the store and pick up salt, dry white wine, olive oil, and a few other things to make it today. 82 people were glad they tried this recipe. It is brought to you by Just One Cookbook. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. Try Pasta with Clam Sauce, Pasta With White Clam Sauce, and Pasta with White Clam Sauce for similar recipes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

De-grit clams (here’s how to do it).Bring a pot of salted water to a boil. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente. Drain pasta into a colander.Meanwhile, in a large sauté pan heat the olive oil over medium heat. When it’s hot, add garlic and red chili pepper. Reduce heat to medium low and sauté until fragrant. Be careful not to burn the garlic.Add the clams and wine and increase the heat to medium. Quickly cover and steam for 5 minutes or until all the clams have opened.Discard the clams that didn’t open and add 1 Tbps. parsley and season with pepper. Transfer the clams to a plate.Taste the sauce and season with pepper and salt (clams are already salty so you probably don't need to add too much salt).Add the pasta and toss until pasta is coated with the sauce.Remove from the heat and place pasta on a serving plate and put clams on top. Garnish with remaining parsley and serve immediately.

 

Step by step:

1. De-grit clams (here’s how to do it).Bring a pot of salted water to a boil.

2. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente.

3. Drain pasta into a colander.Meanwhile, in a large sauté pan heat the olive oil over medium heat. When it’s hot, add garlic and red chili pepper. Reduce heat to medium low and sauté until fragrant. Be careful not to burn the garlic.

4. Add the clams and wine and increase the heat to medium. Quickly cover and steam for 5 minutes or until all the clams have opened.Discard the clams that didn’t open and add 1 Tbps. parsley and season with pepper.

5. Transfer the clams to a plate.Taste the sauce and season with pepper and salt (clams are already salty so you probably don't need to add too much salt).

6. Add the pasta and toss until pasta is coated with the sauce.

7. Remove from the heat and place pasta on a serving plate and put clams on top.

8. Garnish with remaining parsley and serve immediately.

Nutrition Information:

covered percent of daily need

 

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