Angel Hair With White Clam Sauce - CD Recipes - CookingDistrict.com
Cooking District Recipes

Angel Hair With White Clam Sauce

Categories: Entrees, Pasta, Sauces
Yield:
64 oz
Prep Time:
2 hours
Portion Size:
6 oz
Portions:
10
Step 1
8 dz • Little Neck Clams
32 oz • Chardonnay
Triple wash the clams to ensure that there is no sand on them. Place in a deep roasting pan, and pour the wine over them. Cover tightly with foil. Place on a stove top. Using two burners, bring to a boil. Allow the clams to steam for a few minutes, then remove foil and give them a stir to make sure the clams on the bottom will open as well. This process should take around 15 minutes. When all the clams are open, remove foil and remove pan from stove. Allow 20 minutes or so to cool- This is also a great way to utilize your left over steamers and broth. (if there are any left)
Step 2
• Clam Broth
Pull the clams from the shell and place in a stainless bowl. Discard shells. Take the broth from the pan and pass through a fine sieve. Make sure you decant and sediment from the bottom. Reserve this liquid. This is the base for the sauce
Step 3
• Little Neck Clams
Cut the clams in half
Step 4
4 oz • Extra-virgin olive oil
12 cl • Garlic chopped • chopped
1/2 tsp • Fresh Oregano • chopped
1/4 cup • Flat leaf parsley • chopped
1/2 tsp • Black Pepper • course
Place olive oil in a sauce pot, over a medium flame. Add chopped garlic and saute almost to the point where it begins to brown. Once garlic is cooked, add the liquid that you reserved from the steaming process. Add remaining ingredients to the sauce pot, cook over a low flame for a few minutes. Turn off the heat and add clams and parsley- Serve
Step 5
1 lb • Angel Hair
Cook angel hair in boiling water, just until it has a nice bite to the taste about 5-7 minutes. I like to serve this sauce with angel hair pasta, but it is delicious with cavatelli and orecchetti too.

Serve with grated Pecorino Romano cheese and crushed red pepper flakes
Notes

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