Clams with White Wine Sauce
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One of my favorite dishes; pure, simple and delicious like so much Italian cuisine. The key is fresh, fresh, fresh! I also like to drizzle about a tablespoon of Alfredo sauce on top for a little extra creamy goodness.
- Fresh pasta (see basic pasta dough recipe)
- 1 dozen top neck or other fresh hard-shell clams, rinsed
- 1 cup clam broth (or seafood stock)
- ½ cup white wine
- 1 Tbs fresh chopped oregano
- 1 Tbs fresh chopped thyme
- 1 Tbs piri-piri or other hot sauce
- ¼ cup chopped parsley
- ¼ chopped onion
- 2 cloves garlic, chopped
- ¼ cup red pepper, small dice
- Fresh grated parmesan for garnish
- Fresh chopped parsley for garnish
Place the herbs, wine, broth or seafood stock, hot sauce, onion and garlic in a medium sautoir or saucepan over medium high heat. Bring to a boil and then reduce to a simmer. Add the clams and cover. Cook for about 6-8 minutes; at this point discard any clams that have not opened. Remove the clams and reserve.
Heat the sauce to high and reduce until thickened, about 5 minutes. While the sauce is reducing, cook the pasta in salted water, drain and plate. About 1-2 minutes before the sauce is done, add the red pepper. Place the clams over the pasta and ladle the thickened sauce on top. Garnish and enjoy.