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PASTA WITH CLAM SAUCE

Ingredients

  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/4 cup each finely chopped carrot, celery and onion
  • 1 can (5 oz/142 g) baby clams, drained, reserving liquid
  • 1/4 cup of Bivio Pinot Grigio or any other dry white wine
  • 1/2 tsp each salt and pepper
  • 1 lb dry Linguine pasta
  • 1/2 cup chopped fresh Italian (flat leaf) parsley

Instructions

  1. 1.In a saucepan, heat oil over medium heat. Add garlic, carrots, celery and onion; cook 3 minutes or until onion softens.
  2. 2.Add 1/2 cup of reserved clam juice, wine, salt and pepper; bring to a boil. Reduce heat to medium-low and simmer 5 minutes, or until carrots are tender.
  3. 3.Meanwhile, in a pot of boiling, salted water, cook pasta 7 minutes, or until tender but firm. Drain pasta.
  4. 4. Add clams to sauce and simmer 3 minutes, or until clams are heated through. Toss together drained pasta, parsley and sauce. Serve immediately.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 4 servings

Recipe courtesy The Italian Cook at italiancook.ca.