Pasta with Clam Sauce
Ingredients
The clams and pasta
-
5
lbs
fresh live clams
-
4-6
oz
dry quinoa pasta
The sauce
-
2
Tbsp
ghee or butter
-
2
tsp
extra virgin olive oil
-
1
medium
shallot
-
5
cloves
garlic
-
1/16
tsp
red pepper flakes
-
1
medium
lemon
-
¾
cup
dry white wine
-
1/8
tsp
black pepper
-
4
Tbsp
fresh Italian parsley
Instructions
- Clean the clams thoroughly with cool running water and a coarse brush.
- Cook the pasta according to the package directions until al dente, then set aside.
- Melt ghee or butter and olive oil together in a large pot over medium heat.
- Add garlic, shallot, and red pepper flakes to the pot and cook for 2 minutes.
- Stir in wine, lemon juice, and black pepper, then simmer for 3 minutes.
- Add the clams, cover, and increase heat to medium-high, cooking for 8-9 minutes.
- Remove opened clams to a heatproof bowl and cover to keep warm.
- Reduce the cooking liquid for 10-15 minutes until thickened.
- Serve the pasta with the sauce and clams, garnished with parsley.
Nutrition Facts (estimated)
Servings
2 servings
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
300mg
Cholesterol
50mg
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