Easy clam sauce for pasta
Here is an easy and inexpensive “larder” dish for nights when you don’t want to spend tons of time in the kitchen. It’s a quick and easy—and tasty—clam sauce for pasta made with canned clams and other things you can have stored in your pantry for a fast and easy supper.
Ingredients for Clam Sauce:
- 2 Tbsp. olive oil
- 4 garlic cloves, peeled and minced
- 2 cans (71/2 oz. size) clams — minced, chopped or whole
- 1/2 cup white wine
- 1 Tbsp fresh thyme leaves or 1/2 tsp dried
- ¼ tsp crushed chili flakes (optional)
- 1/4 cup fresh parsley leaves, minced
- 12-oz. dried pasta — linguine, spaghetti, or whatever you prefer
- 2 Tbsp. unsalted butter
- salt and black pepper to taste
- Bring a large, salted pot of water to a boil and cook the pasta to just al dente according to package directions.
- Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic until just golden. Don’t burn the garlic!
- Add the clams with their juice to the pan, along with the wine, and cook for about 3 minutes, until the liquid has reduced by half.
- Lower the heat to medium-low and add the thyme, optional chili flakes and parsley, along with salt and pepper to taste. Stir well. (I like a copious amount of black pepper with this dish, but you don’t have to use any if you’d rather not.) Set the clam sauce aside off the heat.
- When the pasta is al dente, drain it and return it to the cooking pot. Toss with the 2 tablespoons of butter.
- Once the butter is thoroughly incorporated into the pasta, add the clam sauce from the skillet. Toss well and serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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