Apr 25, 2010

Fresh Southern Clams with Pasta

32 pasta or small grade New Zealand Clams (I think you can use any small clams)
1 tablespoon olive oil
1/4 cup white wine e.g Reisling or Chenin Blanc
2 tablespoons chopped parsley
250 g (8 oz) of pasta e.g Linguine, Pasta Shells,
1 tablespoon of butter
2 tablespooons flour
Reserved cooking liquor and water to make 1 1/4 cups
Freshly ground black pepper
1/4 cup of cream

Wash clams thoroughly.
Steam open shellfish in a heavy lidded saucepan with oil and wine and 1/2 chopped parsley.
Cook clams for 2-3 minutes.
Drain and reserve cooking liquor.
Cook pasta, according to packet instructions, at the same time as the clams are being prepared and cooked.
Drain and toss with a little olive oil to prevent the pasta from sticking.

Prepare sauce
Melt butter
Add flour and cook a few minutes
Gradually add strained reserved cooking liquor and stir continuously until thickened
Add black pepper
Gradually add cream and simmer do not boil
Pour over drained pasta
Toss through clams
Garnish with remaining parsley
Serve immediately

Serves 4
Southern Scallops can be substituted for the clams. Use 24 1/2 shell Southern Scallops and cook scallops for 4 seconds only.

1 comment:

  1. This is one of my all-time fave pasta dishes. My husband? He always loves a good, meaty ragu. But me? Oh, bring on the clams with their sweet, briny taste.


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