Pasta with Clam Sauce

Lisa Keys

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.

5 from 2 votes

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Prep Time 20

Cook Time 20

Total Time 40

Course seafood

Cuisine Italian

Servings

Calories 365 kcal

Ingredients

½ pound small pasta shells or your favorite shape
2 tablespoons extra-virgin olive oil
2 tablespoons butter
¼ cup finely chopped celery
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes
24 littleneck clams, scrubbed (or more if not using additional canned clams)
½ 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
¼ cup chopped flat-leaf parsley leaves

Instructions

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.

Notes

don't forget the crusty Italian bread to soak up the broth

Nutrition

Calories: 365kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 19mgSodium: 66mgPotassium: 207mgFiber: 2gSugar: 2gVitamin A: 560IUVitamin C: 9mgCalcium: 32mgIron: 1mg

Keyword clam sauce, easy dinner, Italian, kitchen renovation, little necks, pasta, white sauce

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