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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is my own sauce, though I'm sure it is similar to many others. I usually use this with fettuccini, but it is excellent with black/squid ink pasta. Ingredients:
2 tablespoons butter |
1 (10 ounce) can whole clams |
2 garlic cloves, smashed (lay garlic clove on board and smash, remove skin, do not chop) |
1 (8 ounce) bottle clam juice |
1 cup white wine |
1/2 cup heavy cream |
1 medium tomato, chopped (see note) (optional) |
Directions:
1. Melt butter in heavy skillet over med/low heat.
2. Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
3. Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
4. Remove garlic cloves
5. Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
6. Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.
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