Pasta with Clams

 Ingredients

  • 3/4 jar of PEI bar clams, broth reserved
  • 140g spaghetti
  • 1 clove garlic, chopped
  • 3/4 tsp ground pepper
  • 1/4 cup chopped parsley
  • 2 tbsp white wine
  • 2 tbsp olive oil

Method

  1. Bring pot of water to boil and add pasta.  Cook according to package instructions
  2. Add pepper and olive oil to pan, and heat at medium until fragrant, about five minutes
  3. Turn down heat to low and add chopped garlic.  Cook until just before turning brown, about 2-3 minutes
  4. Add white wine and cook until wine mostly evaporates
  5. Add broth from bar clams, and reduce.  There should be enough broth to cover the frying pan
  6. A few minutes before pasta is done, add clams to frying pan to heat
  7. Once pasta is almost done, remove from boiling water and transfer directly to frying pan mixture.  The pasta will finish cooking with the residual heat
  8. Stir to evenly distribute ingredients, and then add chopped parsley.  Stir slightly
  9. Turn off heat.  Let sit covered for 5 minutes before serving

Notes

  • Serve with arugula salad, dressed with lemon and olive oil
  • Any type of long pasta will work: spaghetti, linguine etc
  • Also called Spaghetti Alle Vongole

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