Palermo Pasta with Clam Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Good accompaniments to this Sicilian-style pasta are an arugula and fig salad, breadsticks, and gelato with amaretti. Ingredients:
5 tablespoons butter |
6 caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped |
5 garlic cloves, finely chopped |
2 10-ounce cans baby clams, drained well, juices reserved |
3/4 cup dry white wine |
1/2 cup whipping cream |
1 pound spaghettini |
1/2 cup (packed) sliced fresh basil |
lemon wedges |
Directions:
1. Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and sauté 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.
2. Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges.
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