Pasta with White Clam Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 | medium |
garlic cloves
chopped fine |
*
|
| 1 | cup |
fish stock
rich, salt free |
|
| 1 | cup |
white wine
dry |
*
|
| 36 | small |
clams
fresh, such as: littlenecks or manilas, in the shell, thoroughly cleansed |
*
|
| ¼ | cup |
italian parsley
fresh, finely chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
pasta
cooked, linguine or spaghetti |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3 | medium |
garlic cloves
chopped fine |
*
|
| 237 | ml |
fish stock
rich, salt free |
|
| 237 | ml |
white wine
dry |
*
|
| 36 | small |
clams
fresh, such as: littlenecks or manilas, in the shell, thoroughly cleansed |
*
|
| 59 | ml |
italian parsley
fresh, finely chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
pasta
cooked, linguine or spaghetti |
*
|
Directions
In a large saucepan, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the fish stock and wine.
As soon as the liquid comes to a boil, add the clams and cover the pan.
Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams.
With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta.
Stir the parsley into the liquid and spoon the liquid over the clams and pasta.
Season to taste with black pepper.
