Clams are on the menu at a lot of restaurants. That because they are usually low cost to buy and high cost to sell. Ever since I have been making this at home, I rarely order it in the restaurant, because I know how easy it is to make it. So easy and no salt needed! All the salt comes from clams' natural juices. This recipes serves 4 people.
Clam Pasta
Ingredients
1 lb (one package) of spaghetti or your favorite pasta shape
Olive oil or canola oil
4 shallots, sliced
1 cup of white wine (optional)
2 lbs of live manila clams (only buy ones that are tightly closed. Wash under running water to get rid of sand/dirt.)
1 bunch of flat leaf parsley, roughly chopped
Hardware
1 large pot
1 cutting board and 1 knife
1 large frying pan with lid
- Bring large pot of water to boil.
- While waiting for the water to boil, slice/chop shallots and parsley
- Cook pasta in a large pot of boiling water until al dente. Following cooking time on box.
- Heat oil in a large pan on medium heat.
- Add shallots and saute until fragrant, about 3 minutes. Add clams and wine if using. Cover pan with lid. Shake pan occasionally until shells open. (A glass lid is easier.)
- When your pasta is done, drain. Add the clams but not broth. Broth may still have sand at the bottom. Scoop top layer of broth into pasta and clam mix to ensure no sand. Lastly, toss and mix with parsley.
If all the other clams have opened and a few haven't, discard those unopened ones. Do not eat clams that don't open.
