Spaghetti With Creamy Clam Sauce

Name: Spaghetti with Creamy Clam Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 (6.5-ounce) cans minced clams; about ½ cup chicken broth or bottled clam juice; 3 tablespoon olive oil; 4-5 shallots or 1 small white onion, very thinly sliced; 1/2 of a 2-ounce can anchovy fillets packed in oil, patted dry and minced, optional; 4 cloves garlic, finely chopped; 1 cup dry white vermouth or dry white wine; 1 (4-ounce) can fire-roasted diced green chiles, optional; 1/4 cup heavy whipping cream; 1/2 teaspoon dried thyme or oregano; 1/4 teaspoon crushed red pepper flakes, optional; 1/4 teaspoon black pepper; 12 ounce spaghetti or linguine; 1/2 cup freshly grated parmesan, plus more for serving; 1/3 cup chopped fresh parsley leaves or 3 tablespoons dried parsley

JeanMarie Brownson|Jan. 5, 2021 3:24 pm EST

4.8 (4 ratings)

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You can upgrade your pasta game by adding this seafood element. Instead of your usual tomato sauce, this dish calls for a creamy white sauce using minced clams. This recipe is by Jeanmarie Brownson and was originally published in the Chicago Tribune.

Prep Time

25

minutes

Cook Time

25

minutes

Servings

6

Total time: 50 minutes

Ingredients

2 (6.5-ounce) cans minced clams
about ½ cup chicken broth or bottled clam juice
3 tablespoon olive oil
4-5 shallots or 1 small white onion, very thinly sliced
1/2 of a 2-ounce can anchovy fillets packed in oil, patted dry and minced, optional
4 cloves garlic, finely chopped
1 cup dry white vermouth or dry white wine
1 (4-ounce) can fire-roasted diced green chiles, optional
1/4 cup heavy whipping cream
1/2 teaspoon dried thyme or oregano
1/4 teaspoon crushed red pepper flakes, optional
1/4 teaspoon black pepper
12 ounce spaghetti or linguine
1/2 cup freshly grated parmesan, plus more for serving
1/3 cup chopped fresh parsley leaves or 3 tablespoons dried parsley

Directions

Step 1: Strain 2 (6.5-ounce) cans of minced clams in a colander set over a bowl to catch their liquid. Measure the liquid and add chicken broth or bottled clam juice to make 1 cup total. Reserve liquid and clams separately.
Step 2: Heat a large pot of salted water to a boil.
Step 3: Meanwhile, heat 3 tablespoons olive oil in a large skillet; add 4-5 thinly sliced shallots. Cook until golden, about 3 minutes.
Step 4: Stir in 1 ounce minced anchovies (if using) and 4 cloves minced garlic; cook, stirring, until anchovies dissolve, about 1 minute.
Step 5: Stir in 1 cup vermouth; boil hard to reduce by half, about 3 minutes.
Step 6: Stir in the reserved broth, can of fire-roasted chiles (if using), 1/4 cup cream and 1/2 teaspoon dried thyme; boil hard to reduce slightly, about 4 minutes.
Step 7. Season with pepper flakes and black pepper. Remove from heat.
Step 8: Add the spaghetti to the boiling water. Cook, stirring often until pasta is al dente, about 8 minutes.
Step 9: Stir reserved clams into the skillet; heat mixture until hot.
Step 10: Drain the pasta; return it to the pot. Add the clam sauce, 1/2 cup grated Parm and 1/3 cup chopped parsley. Toss to coat pasta with sauce. Serve with extra cheese.