Pasta in White Clam Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
8 ounces dried spaghetti |
1/2 cup dry white wine |
1/4 cup water |
1/3 cup chopped shallot |
3 garlic cloves, peeled and minced |
12 littleneck clams |
10 ounces canned baby clams, broth reserved |
1 cup low-fat buttermilk |
2 teaspoons water |
1 teaspoon cornstarch, dissolved in the water |
4 teaspoons freshly grated parmesan cheese |
1 teaspoon dried oregano |
1/2 teaspoon white pepper |
1 teaspoon louisiana hot sauce |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring a large pot of water to a boil over high heat. Add the spaghetti and cook to desired doneness, about 6 to 9 minutes.
2. Drain.
3. Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat.
4. Add the fresh clams; cover and continue to cook over medium heat.
5. Remove the clams when their shells have opened.
6. Stir the broth from the canned clams into the saucepan.
7. Cook a few minutes more, until the liquid is reduced by half.
8. Reduce the heat to low and whisk in the buttermilk and cornstarch mixture.
9. Cook for about 2 minutes more to thicken, whisking constantly.
10. Stir in the parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley.
11. Combine the pasta and the clam sauce in a warm serving bowl and toss to serve.
12. Garnish with cooked clams in their shells.
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