We are back with another “no cream” pasta. This one even has SEAFOOD in it. Not your favorite, shrimp, lobster, crab….but clams. Now traditionally this dish uses fresh clams and parsley. I chose the canned clams because not everyone has access to FRESH seafood all the time. I also just wanted to see if I would like it as much as well (I did).
We did make another change to the classic as well. Normally fresh parsley is great in this, and it adds a brightening note. Either way, the wife has been craving some spinach, so we went that direction. If I’m being completely honest, some tomatoes and mushrooms would have been another great addition to round out this pasta.
Anyway, heres the recipe:
Grocery Cart:
1 # pasta of your choice ( I used linguini)
10 oz canned clams (save the juice)
2 cloves garlc
1 small shallot
2 oz white wine
2 tbl olive oil
2 cup fresh spinach
red pepper flakes to taste
salt & pepper to taste
2 tbl butter
1 lemon
DIRECTIONS:
First things first, we are going to open up the canned clams and drain them, making sure to save the juice.
Next, peel and dice very finely 1 small shallot. Then peel and slice, as thin as you can, 2 large cloves of garlic.
Using a saute pan, on medium low heat, gently saute the garlic. Be sure to not get any color (brown) on the garlic, we dont want it to become bitter. Once the garlic is an opaque/translucent color, add in the shallots and red pepper flakes. Saute until fragrant.
Turn the heat up to medium high, add in 6 oz of clam juice, 2 oz white wine, and juice from 1/2 of a lemon. Reduce by 1/4, and then add in the clams.
Add in your pasta noodles and finish cooking in the sauce.
Add in the butter and once incorporated into the sauce, add in the spinach. Mix thoroughly until the spinach is just wilted, and season to taste with salt and pepper.
Chris Bassett 