How To Make Easy White Clam Sauce
Pasta with white clam sauce is a light, refreshing and still gluttonous dish that for whatever reason feels summery to me.
I screwed up my audio. Again. I don't know what happened except that I was in a rush and my audio recorder picked up seven minutes of black hole-like silence.
#clam #pasta #sauce
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Music: Because I Am A Girl (Instrumental) by Twirl, licensed by Audiosocket
Public domain sea shanty courtesy of Pond5.
White Wine Pasta Sauce
White wine pasta sauce is a simple yet delicious dish that's perfect on its own or as a base for seafood or chicken. The dry white wine gives it a subtle flavour that's then enhanced by a splash of lemon and loads of freshly grated Parmesan. Perfection doesn't begin to cover it! See full recipe here:
Chef Franks Spaghetti (Linguine?) with White Clam Sauce
Making a great white clam sauce for pasta relies on choosing the best ingredients. Using fresh clams, garlic that you chop yourself & Italian parsley makes all the difference. this is a simple dish where good ingredients & technique are key. Hope you enjoy.
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Makes about 4 servings
Steaming the clams
24 little neck Clams
3 tbsp/42 g Olive oil
4 cloves Garlic, smashed
2 cups/473 ml dry white wine
Parsley stems
Steam until opened. Remove and pick. Discard the shells. Chop the clam meat.
Strain and Save the cooking liquid. Make sure any grit stays in the bottom of the pot.
Sauce
2 tbsp/28 g Olive oil
6 cloves Garlic, chopped
1/2-3/4 cup/100 g-150 g Parsley, chopped
Chopped clams
Clam cooking liquid
1/2 #/226 g Unsalted butter
Chili flakes
Lemon
Assembly
1 #/453 g pasta (I used more in the video but this works better)
-use whatever pasta you want. I’m not a fan of linguine
-skip the cans and jars. Use fresh clams, garlic, parsley.
-choose smaller clams Manila, cockles, littlenecks
-keep clams cold
-scrub clams of outside grit with a stiff brittle brush
-store clams in a colander with a large bowl topped with ice
-never let clams soak for longer than a few minutes in fresh water
-test for life
-check out my video that goes into more depth about clams
-skip the shells when you serve. Small pieces of shell are not delicious
-add the clams back just to warm up. Overcooked clams are chewy.
-cook pasta 3/4 of the way and finish in the sauce
-I like spaghetti not linguine
How To Make Linguine With Clam Sauce: A Classic & Delicious Pasta Dish | Recipe | Well Done
Using canned clams keeps this classic pasta dish simple to pull together, while fresh herbs infuse it with bright flavor. Try it out for an elegant, yet easy, weeknight dinner.
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How To Make Linguine With Clam Sauce: A Classic & Delicious Pasta Dish | Recipe | Well Done