This classic Italian-inspired dish brings the briny sweetness of the sea straight to your dinner table. The sauce is a luxurious blend of dry white wine, aromatic garlic, and rich crème fraîche, creating a silky texture that coats every strand of pasta. Fresh littleneck clams are steamed until they just pop open, ensuring they remain tender and juicy. The addition of fresh herbs and a hint of hot sauce adds depth and brightness to the savory profile. ItâÂÂs an elegant yet approachable meal perfect for date nights or special weeknight dinners. With simple ingredients and straightforward steps, this recipe delivers restaurant-quality flavor without the fuss. Serve it with crusty bread to soak up every drop of the delicious broth.
Clam Sauce White For Pasta
Description
This classic Italian-inspired dish brings the briny sweetness of the sea straight to your dinner table. The sauce is a luxurious blend of dry white wine, aromatic garlic, and rich cr&# 195;¨me fraîche, creating a silky texture that coats every strand of pasta. Fresh littleneck clams are steamed until they just pop open, ensuring they remain tender and juicy. The addition of fresh herbs and a hint of hot sauce adds depth and brightness to the savory profile. ItâÂÂs an elegant yet approachable meal perfect for date nights or special weeknight dinners. With simple ingredients and straightforward steps, this recipe delivers restaurant-quality flavor without the fuss. Serve it with crusty bread to soak up every drop of the delicious broth.Ingredients
Directions
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Scrub the clams thoroughly under cold running water to remove any sand or debris.
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Soak the clams in a bowl of cold fresh water for 20 minutes to help them expel remaining sand, then drain.
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Fill a large pot with salted water and bring to a boil for the pasta.
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In a large non-reactive skillet with a lid, combine the white wine, water, and bay leaf.
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Bring the liquid mixture to a boil over medium-high heat.
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Add the clams to the skillet, cover immediately, and steam for 5 minutes.
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Check the clams every 30 seconds; as they pop open, transfer them to a heated bowl and cover to keep warm.
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Discard any clams that have not opened after 10 minutes of total cooking time.
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Pour the remaining clam broth from the skillet into a pitcher and set aside.
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Cook the spaghetti or linguine in the boiling water until al dente, then reserve 1/2 cup of pasta water before draining.
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Return the empty skillet to moderate heat and add olive oil, minced garlic, flour, and half of the minced fresh herbs.
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Cook the garlic and flour mixture for 2-5 minutes, stirring constantly, ensuring the garlic does not brown.
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Gradually whisk in about one cup of the reserved clam broth until smooth.
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Simmer the sauce briefly until it thickens slightly, adding more broth if needed to reach desired consistency.
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Remove the skillet from heat and whisk in the crème fraîche and hot sauce.
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Add the cooked pasta to the skillet and toss gently to coat evenly with the sauce.
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Serve the pasta on heated plates, arranging the steamed clams around or on top.
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Sprinkle generously with freshly ground black pepper and the remaining fresh herbs before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 470.8kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 1.8g9%
- Cholesterol 156.0mg52%
- Sodium 4489.5mg188%
- Total Carbohydrate 16.9g6%
- Dietary Fiber 0.0g0%
- Sugars 3.2g
- Protein 72.1g145%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
