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Angel Hair with White Clam Sauce
Makes 4-6 servings
*1/2 cup extra virgin olive oil
*4 cloves garlic, minced
*2 tbls. shallots, minced
*3-4 dozen fresh Manilla clams or small littlenecks, scrubbed
*1/4 cup fresh parsley, chopped
*1/2 cup dry white wine
*1/4 cup fresh lemon juice
*1 lb. angel hair pasta or thin spaghetti
*Salt and freshly ground pepper
*1 loaf French bread, sliced
1Heat oil in a large pot over medium-high heat. Add garlic and shallot and saute, stirring, until softened, about 1-2 minutes. Add clams (in shells) and parsley. Cook and stir about 2 minutes. Add wine and simmer 2 minutes. Add lemon juice. Cover and simmer until clams open, about 6 minutes. Throw away any clams that do not open up. Remove clams from shell and add to sauce.
2Cook pasta in a large pot of boiling salted water according to package directions, until firm but tender. Add pasta to clam sauce and toss to coat. Season with salt and pepper to taste. Serve in warmed bowls with bread to soak up the sauce.
  • For a more dramatic presentation, keep clams in shells and place on top of pasta tossed with sauce.