Saturday, March 03, 2012
Everyone who know me, they would know I'm a huge fan of Italian food. I dont ususally cook, but when I do, white wine butter sauce pasta with baked clams happens to be my favourite.
Here is a simple white wine butter sauce that can be served with fresh clams.
White Wine Butter Sauce for Clams
1/3 cup olive oil
4 cloves garlic, minced
3 tablespoons Italian parsley, chopped
½ cup dry white wine, such as Chardonnay or Sauvignon Blanc
2 tablespoons butter
Some basil spice
Fresh ground pepper to taste
4 lbs fresh clams in shells
(Make sure that you purchase clams that are in shells that are closed tightly)
Wash and soak clams in water before beginning to cook. Heat olive oil in large stock pot; add garlic sauté for two minutes. Add the clams, mushrooms, parsley basil, pepper and wine to pot and cook on medium-high heat until the clams open up. Remove the clams from the pot and discard any that haven't opened. Add butter to the pot and stir with a wire whisk until the sauce thickens. Pour the sauce over the clams and serve.
Cook the spaghetti according to directions, drain, and set aside. Stir in clams and clams sauce and toss with spaghetti and serve.