White Wine Clam Pasta

White wine and clam meat with tomato and basil are great over fettucini or angel hair pasta, topped with fresh mozzerella or grated parmesean

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

da6bfa15-7592-4583-9261-238089139e14

Member Recipe By MsPublicity93

Prep Time 10 min
Total Time 60 min
Servings 4

Ingredients

4: cups water

2: teaspoons salt ( for pasta water)

1: tablespoon olive oil

3: teaspoons chopped garlic

1: small yellow onion (diced)

1: package frozen clam meat with juice

1: cup lemon juice

2: teaspoons ground black pepper

2: tablespoons butter or margarine

1: cup white cooking or table wine

1: can diced tomatoes (drained)

1: tablespoon dried basil (or 10 leaves fresh basil, chopped)

1: tablespoon Old Bay or seafood seasoning

1: pound fettucini or angel hair pasta

1/2: cup chicken broth

: fresh mozzerella, grated parmesean, parsley sprigs (garnish)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Pasta: Fill pasta pot with water and add salt, set aside
2 Clam Sauce: In a skillet or chef's pan, drizzle olive oil. Over medium heat, saute garlic and onion in oil until onion is caramelized. Once onion is caramelized, add clam meat and juice and sprinkle with 1/2 c. lemon juice and 1 tsp. black pepper. Over medium-high heat, add 1 Tbs. butter or margarine. When butter or margarine is melted, add 1/2 c. wine. Add diced tomato, last 1/2 c. wine and more black pepper to taste. Add basil and Old Bay or seafood seasoning to taste. Simmer on medium-high heat, stir occasionally
3 Pasta: Turn pasta water with salt on High until boiling. Boil pasta until al dente (DO NOT overcook!!)
4 Clam Sauce: Add 1/2 c. chicken broth and last 1 Tbs. butter or margarine. Continue to simmer as pasta cooks
5 Pasta: Drain once al dente. Return to pasta pot for sauce (no heat)
6 Clam Sauce: Once sauce boils down, (should be a lighter sauce, slightly watery and with a clear consistency), pour over pasta in pasta pot. Mix thoroughly
7 Serve immediately and garnish with fresh mozzerella or grated parmesean and a sprig of parsley