I’ve long loved this sauce but had only eaten the canned version. I stumbled across a recipe and instantly hated it. So many steps, so many ingredients, so many things that could go wrong. The can is so easy to open and pour over pasta! Nevertheless, I persevered, testing and tweaking until I reached perfection. While nothing will be as easy as simply opening a can, this is as close as you can get while still having a tasty sauce.
Pasta & White Clam Sauce
10 ounces uncooked pasta
12 ounces canned clams, chopped
1 3/4 whole milk
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 TBSP butter
1/4 cup flour
2 tsp oregano (1/2 tsp if dried)
1/4 tsp salt
1/4 tsp pepper
1/4 cup fresh parsley, chopped
1/4 cup white wine (cooking or dry)
1/4 cup parmesan cheese, grated
Cook pasta, drain and set aside to keep warm.
Drain clams, saving 1/4 cup of juice. Add juice to milk. Set aside.
In saucepan, cook butter, onion and garlic over medium-high until tender.
Add in flour, dried oregano (skip if using fresh), salt, and pepper.
Cook for 2 minutes. Add in milk mixture. Stir continuously until thick and bubbly, then continue for one minute more.
Stir in clams, fresh oregano, parsley, and wine. Cook until entirely heated.
Serve over hot pasta and top with parmesan cheese.
Superhero Tip: Take your time and lay out all your premeasured ingredients before starting. Once you get going, the sauce burns if you get distracted.
Second Superhero Tip: Mix any leftover sauce and pasta for easy heating.
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