I LOVE white clam sauce, because, other than parsley, I can have all of the ingredients stored in my pantry, and have a gourmet pasta dinner in a flash! Or, for a very special presentation, use 2 pounds of fresh clams!
This sauce is easily adapted to red clam sauce — just add a cup of diced fresh tomatoes — I like Romas. Add them at the end, and allow them to heat through. MMMmm, mmmmm, mmmm!
White Clam Sauce
- 1/4 cup butter
- 2 tablespoon olive oil
- 3 to 4 cloves garlic
- 1/4 cup white wine
- 2-10 ounce cans shelled minced clams, drained, RESERVING JUICE
- 2 tablespoons minced parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 8 ounces hot cooked pasta preferably a thin pasta like linguini or spaghetti
Melt butter and olive oil in skillet over high heat. Sauté garlic until fragrant. Add wine and clam juice, boil to reduce by one third. Add clams, parsley, garlic, oregano and salt. Simmer uncovered 5 to 10 minutes more. Ladle over hot pasta, sprinkle with freshly grated Parmesan.
**For a more elegant presentation, add a few small scrubbed fresh clams with the minced clams.
**Or add two seeded and coarsely chopped Roma tomatoes to prepared sauce, simmer one minute to heat through, serve.