White Clam Sauce with Pasta
Here's a quick, tasty and economical recipe that I've made oodles of for years! Servings: 3-4 persons
1 medium onion, finely chopped OR 3 large shallots, finely chopped
3 cloves garlic, smashed and finely chopped
3 T. extra virgin olive oil (virgin olive is okay,also)
10 oz/283g. can baby clams, undrained
1/2 c. water or 1/4 c. dry white wine and 1/4 c. water
1/4 c. fresh Italian parsley, chopped
S & freshly ground P, to taste
Parmesan or Asiago cheese, freshly grated, optional **
12 oz. - 1 lb. spaghetti or spaghettini, cooked al dente and drained
Saute onion or shallots and garlic in olive oil in a large deep skillet over medium low heat till vegetables are transparent. Don't brown. Add clams and their liquid, water or water and wine combo. Cook together without boiling till heated through. Add parsley and continue to gently heat for 1 minute.
Add drained pasta to skillet. Lightly combine and serve with freshly grated Parmesan or Asiago if desired.
** It's an Italian culinary no-no to add cheese to shellfish but I personally love the combination`