Clam Sauce

Name: Clam Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 553 grams minced clams, undrained; 946 milliliters hot cooked fettuccine (about 8 ounces uncooked pasta); 1 teaspoon crushed red pepper; 118 milliliters dry white wine; 2 Tbsps chopped fresh basil; 2 Tbsps minced fresh parsley; 2 garlic cloves, minced; 1 Tbsp olive oil; 315 milliliters chopped tomato

Clam Sauce is a dairy free and pescatarian sauce. This recipe makes 4 servings with 229 calories, 8g of protein, and 6g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up clams, garlic cloves, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Drain clams in a colander over a bowl, reserving liquid.

Ingredients you will need

Clams

Equipment you will use

Colander

Bowl

Heat oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook 30 seconds, stirring constantly.

Ingredients you will need

Garlic

Add tomato, parsley, and pepper; cook 1 minute.

Ingredients you will need

Parsley

Pepper

Tomato

Add wine; cook 30 seconds.

Ingredients you will need

Wine

Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil.

Ingredients you will need

Basil

Clams

Pasta

Serve immediately.

Equipment

Colander

Bowl

Frying Pan

Ingredients

Servings:

553grams

minced clams, undrained 946milliliters

hot cooked fettuccine (about 8 ounces uncooked pasta)1teaspoon

crushed red pepper 118milliliters

dry white wine 2Tbsps

chopped fresh basil 2Tbsps

minced fresh parsley 2

garlic cloves, minced 1Tbsp

olive oil 315milliliters

chopped tomato

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.