Garlicky Clam Pasta

Super fast dinner. 20 min total time. Husband made pasta ahead of time while I took the kids to the park. By the time everyone’s hands were washed, milk poured, and table set, dinner was ready. And mamma was tipsy. Win.

And to think, this dish only happened because my toddler figured out how to add items to my FreshDirect cart. (Online grocery delivery service in NYC)

I’m gonna let him pick our meals more from now on.

Photo above shows clams note quite done! You want them nice and open. Cover again and continue to steam for another 2-3minutes. Total cook time should be about 5-7 minutes.

INGREDIENTS

  • 2-3lb or 25 fresh littleneck clams
  • Package of Beech/Buna shimeji mushrooms
  • 2 large shallots, minced
  • 3-4 cloves garlic, minced
  • Fresh parsley
  • 1 cup dry white wine
  • 1/4 cup chicken stock
  • 1 lemon
  • 2-3tbs butter
  • Parmesan
  • 1/2+ package of spaghetti/linguini

INSTRUCTIONS

  1. At least an hour or so before cooking (or morning or), place clams in heavily salted water and set in fridge. Clams will spit out sand over time. Before cooking, give them a good scrub down and rinse off sand. Drain and set aside.
  2. Boil water in large pot. Cook pasta as per package instructions. Drain and set aside once done. While cooking pasta, make clams in separate Dutch oven. (Can be done ahead. Toss in olive oil so it doesn’t stick.)
  3. Heat Dutch oven on medium high. Once hot, melt butter then sauté onions 2-3min until soft. Salt generously.
  4. Add garlic, continue to sauté until fragrant but don’t burn it. 1-2min.
  5. Add mushrooms, another pat of butter, parsley and any other herbs you want (chives? Tarragon?). Sauté until mushrooms are just soft. 2-3min.
  6. Add 1cup white wine. Let it cook off and bubble for 3 minutes or so. Add a dash (about 1/4-1/3 cup of chicken stock) and bring to a rolling boil.
  7. Gently dump in cleaned clams. COVER and steam on medium heat for 5min, stir once at half way point. Clams are done when they’re wide open. Discard unopened clams. Squeeze some lemon over the clams and mix.
  1. Remove clams and set aside. Let liquid continue to boil and reduce in volume. Add more butter if you want it extra rich. Turn off heat.
  2. Dump in cooked pasta and mix thoroughly.
  3. Plate. Top with clams, extra chopped parsley, and a generous grating of cheese.

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