Before I share this recipe for fresh clams pasta let’s take a quick kitchen look. Lots of behind the walls work took place this week. While moving, plumbing, HVAC and electrical isn’t very glamorous, it had to be done. Then came wall board and a new window.
The before and after window transformation is dramatic. The new view is clear and bright like a big screen TV tuned to the outdoor channel. It’s perfect and just what we wanted. I credit the husband for having this vision.
Choices to make
- appliance layout
Moving forward with our gut we had so many choices to make. I can’t even begin to tell you how hard it is to coordinate colors and style even though I knew or thought I knew what I wanted. From tile to flooring to countertops… it’s like a take-out menu with just too many options. Try not to get overwhelmed.
- bring home as many sample pieces as you can
- the cost of samples can add up quickly but if your contractor has an account with the store most likely they will be free
- the colors change dramatically with the light of day and from overhead lighting, so look at your potential choices in the different lighting
I’d recommend choosing your cabinets first. It’s a big ticket item along with the countertops. Our white shaker style cabinets are being hung tomorrow. Meanwhile, take a look at the before and after floor which extends into a hallway to the front door. I think I considered 5 different options before finally settling on a luxury vinyl floor that is cushy under your feet and super easy to clean.
So, that’s the latest glimpse into the kitchen refresh. Now, for the all important fresh clams pasta recipe. I have to say we are eating quite well without a kitchen. We are lucky enough to have an extra refrigerator in the basement as well as a freezer. Plus, the weather has been nice enough to get outside and use the grill. I just use the grill like a gas burner on the stove. Where there is a “Will” there is a way.
Most restaurants serve clam sauce with a flat pasta like linguine, but I much prefer a shell type pasta which carries the broth straight to your mouth.Print
Fresh USA seafood is the best. These little neck clams are harvested in Virginia. I like to use pasta shells as the shape carries the broth to your mouth
1/2 pound small pasta shells or your favorite shape
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 cup finely chopped celery
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
24 littleneck clams, scrubbed (or more if not using additional canned clams)
1/2 cup dry white wine
1 (6 oz) bottle clam juice (or 1 teaspoon lobster base in 1 cup reserved pasta water)
1 (6 oz) can chopped clams, optional
2 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley leaves
- Prepare pasta according to package directions in boiling salted water to al dente, drain.
- Meanwhile, heat the oil, butter, celery, garlic and red pepper flakes in a large skillet over medium heat until garlic is just golden. Add the clams, wine and clam juice or lobster base; raise the heat to high and cover. Boil, shaking the pan occasionally until the clams open, about 5 to 10 minutes. Add lemon juice, chopped clams, parsley, lemon zest and drained pasta; toss well. Serve immediately. Serves 4.
don’t forget the crusty Italian bread to soak up the broth
- Category: seafood
- Method: stove top or grill
Keywords: clam sauce, white sauce, Italian, kitchen renovation, little necks, pasta, easy dinner