Pasta with Clam Sauce
Posted by Trish | Under Dinner, Pasta, Seafood Saturday Mar 29, 2008
Submitted by Monica
| 3 6½ oz. cans chopped clams | 6½ oz. can whole clams | |
| 3-4 cloves garlic, minced | 1 tsp dry Italian seasoning | |
| 2 tbsp fresh oregano | 2 tbsp fresh basil | |
| 2 tbsp fresh parsley (flat leaf or Italian) | 1 box pasta | |
| Olive Oil | salt & Pepper | |
| Dry White Wine (Sauvignon blanc works well) | Romano cheese |
1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
2. Add 4 cans of clams (with juice), add salt & pepper to taste.
3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt - NO OIL).
6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.
