Ive been making Spaghetti with White Clam Sauce for years. If you ask my Dad, hell tell you its his favorite recipe of mine. I also try it in almost every Italian restaurant just to see how mine measures up. I have to say, mine is pretty darn good! Give it whirl and let me know what you think. The wine I used, which was nice enough to drink, but inexpensive enough to cook with, was a French Sauvignon Blanc that I found at Seifert & Jones Wine Merchants for $9.99. Spaghetti with White Clam Sauce Serves 4 1 lb spaghetti 2 lbs. manilla clams 1/2 cup extra virgin olive oil 6 garlic cloves finely minced 1 shallot finely minced 1 1/2 cups of chicken broth 1 1/2 cups dry white wine 1 tsp red pepper flakes (less or more as desired) pinch of salt and fresh ground pepper 2 tbs fresh parsley rough chopped 1/2 cup parmigiano reggiano 1/4 cup reserved pasta water Place the manilla clams in a large bowl and rinse clean with cold water. Set aside. Bring a large pot of well salted water to a boil. While waiting for water to boil, prepare the clam sauce. In a large sauté pan over medium heat, add the olive oil, minced garlic and shallots. Cook until garlic and shallots are lightly browned and soft, being careful not to burn. Add the chicken broth and white wine. Continue to cook for about 5 minutes. Add salt, pepper and red pepper flakes. (I like it a bit spicy) Add the clams and stir. Cover and cook until all clam shells are open. Add the parsley. While the clams are cooking, drop the spaghetti into the boiling, salted water. Cook according to package. I remove the pasta a minute or so earlier than suggested to avoid over cooking. I like my pasta al dente. This means firm to the bite or to the tooth. Remove 1/4 cup of salted boiling pasta water and add to broth. Stir. Drain the pasta and divide into bowls. Spoon clam sauce with clams still in their shell over pasta and finish with shaved parmigiano reggiano cheese. Dont forget to put a bowl out on the table for the shells. Buon Appetito!
Posted on: Sat, 11 Oct 2014 04:10:02 +0000