A simple pasta dish that takes advantage of the sweet flavor of fresh clams, fresh herbs and garlic, and white wine. I love both the simplicity of the dish, and it’s light flavor. You simply can’t go wrong with fresh herbs, garlic, white wine, and fresh lemon juice to flavor a seafood dish. Elena, my two year old, has never had fresh clams before. After I finally convinced her to try a bite, she liked them so well she would have eaten them all if we let her!
It’s also perfect for a busy day dinner when paired with a green salad. I usually don’t do that many pasta nights, but have been as I have been busy these last few weeks.
As you may have noticed. I have a new look! I have switched over from blogspot to wordpress. My brother in law, Brett, very kindly helped me figure out what I was doing and also designed the header, as well as many other aspects of the site for me. My husband was also a big help in helping me learn the new system. Thanks Brett and Joel! Do you all like it? If you ever notice a link that’s not working, or find some other problem, please let me know! I would greatly appreciate it. Also make sure to check out the new tabs on the top of the page.
Joel has just finished his break from school and is starting back in today. We sent him off with sourdough pancakes. Elena and I will miss him! It also means that I need to get back on track with making lunches and snacks for him to take with him.
Meanwhile, I made this dish last night and it felt like a special meal for the last night of his break. Enjoy!
Fresh Herb and Clam Sauce, served over Pasta
Make sure that you ask how fresh the clams are. My store guarantees there clams for three days after they were bought. This amount of pasta could handle twice the amount of clams, if your budget allows, feel free to double the amount. If you would like to substitute dried herbs for fresh, add with the liquid in step three.
- 1 pound smaller hard shelled clams (cover with very cold water, then rinse several times, scrub if needed)
1/2 cup of minced shallot
6 garlic cloves, finely minced
several tablespoons olive oil or butter, or a mixture of both
1/2 cup of heaping Italian flat leaf parsley
1-2 tablespoons of fresh oregano
1-2 tablespoons fresh thyme
1/2 cup of clam juice
1/2 cup of white wine
Juice of half of a lemon
16 ounces of brown rice pasta, (or use 12 ounces for a more saucey dish).
1-Prepare salted water for cooking your pasta.
2-In a large saucepan with a lid, heat enough oil or oil/butter to cover the bottom of the pan, over med-high heat. Once hot, add shallots and a sprinkle of salt and cook, stirring as needed, until the shallots have softened. Add the garlic and cook for another minute or two. (I usually start cooking my pasta about now)
3-Add wine and clam juice, and bring to a simmer. Add cleaned clams, bring to a low simmer and cover. Steam for about 4-6 minutes (stir once or twice in this process), until all of the clams have opened. Discard any that didn’t.
4-Toss with fresh herbs, and lemon juice. and pour over hot pasta. You can adjust flavors with more lemon juice, herbs or salt and pepper as needed or desired.