) Mouthwatering Clam Pasta Recipe with White Wine
Oh, how I long for those warm evenings spent with loved ones, sipping on a glass of dry white wine and indulging in a hearty Italian feast. There truly is something magical about the pairing of great food and wine, and this clam pasta with garlic and white wine is no exception.
As a sommelier, I have spent years perfecting my craft and finding the perfect combinations of food and wine to tantalize the senses. This recipe is not just about the ingredients, but rather the emotions evoked by every bite and sip.
With the sweet clams steamed in a light broth with fresh tomatoes, onions, and garlic, combined with linguine pasta cooked to perfection, tossed in an exquisite clam sauce made with 2 tablespoons of extra virgin olive oil, 1 tablespoon of butter, and a generous splash of dry white wine – this dish is pure delight.
Whether you’re looking for a romantic meal for two or feeding a crowd, this recipe is sure to impress even the most discerning palate. So grab your apron and join me on this culinary journey through Australia as we explore the flavors of this garlic white wine clam pasta recipe.
Why You’ll Love This Recipe
Oh, how I doth entreat thee to partake in this sumptuous dish of clam pasta with garlic and white wine. Why, you may ask? Forsooth, for more reasons than one!
Firstly, this dish boasts an eclectic mix of ingredients – tender sweet clams steamed in a light broth along with fresh tomatoes, onions, and garlic. Mix in some dry white wine and a sprinkling of parsley and you got yourself a delightful seafood pasta.
Secondly, the simplicity of the recipe cannot be overstated. With just a handful of ingredients, even those who art less culinarily inclined will find it easy to whip up with ease.
Thirdly, it can be served on various occasions – whether it be a romantic dinner with thy paramour or a cozy family meal.
Finally, the versatility this recipe presents cannot be ignored. One may switch up the type of pasta used- spaghetti, linguine, or even use ‘aglio e olio’ (a simple sauce made of olive oil and garlic) instead. Alternatively, one could substitute the white wine with cream creating a rich and buttery sauce.
Therefore, I beseech thee to give this recipe a chance- thou shall be rewarded with a scrumptious meal that is sure to become a staple in thy culinary repertoire.
Ingredient List
Here are the ingredients you will need to make this delicious clam pasta with garlic and white wine recipe:
- Spaghetti or linguine pasta (8 ounces)
- Sea salt (for pasta water)
- Butter (2 tablespoons)
- Olive oil (2 tablespoons + extra for drizzling)
- Garlic cloves (3, minced)
- Onion (1/2 small, finely chopped)
- Tomatoes (2 medium, chopped)
- Dry white wine (1 cup)
- Small clams (1 pound, rinsed and scrubbed)
- Parsley (1/4 cup, finely chopped)
The Recipe How-To
Step-by-Step Instructions
Note: This recipe requires steamed clams, which can be prepared ahead of time.
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Start by cooking your pasta according to the package instructions. Use a large pot of salted water, and cook the pasta until it is al dente. Drain and set aside.
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While the pasta is cooking, chop one onion finely and mince 4 garlic cloves.
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Warm up 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the onion and a pinch of sea salt to the skillet and sauté for about 5 minutes, or until the onion is translucent.
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Add the minced garlic to the skillet, stir it into the onion and sauté for another minute.
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Next, add half a cup of dry white wine to the skillet and let it reduce by half.
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Add 2 cups of fresh tomatoes, roughly chopped, to the skillet and stir everything together.
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Then add your steamed clams with their juices to the skillet with the wine-tomato sauce.
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Let everything cook together for 5-7 minutes or until heated through and fragrant.
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Mix in 1/4 cup chopped parsley with all ingredients before removing it from heat
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In a separate pan or pot, melt 2 tablespoons of butter over low heat.
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Transfer the drained pasta to this pan, toss it together until it is well coated in butter.
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Plate the cooked pasta and clam mixture on top
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Serve hot with extra fresh parsley sprinkled on top as garnish
Enjoy your delicious Clam Pasta With Garlic & White Wine!
Substitutions and Variations
In this recipe, there are several substitutions and variations that can be made to suit your taste preferences. For example, if you prefer a spicier dish, you can add a pinch of chilli flakes or fresh chillies to the sauce while cooking. If you want a creamier consistency, you can modify the sauce by adding a bit of heavy cream.
You can also experiment with different types of pasta, such as linguine or fettuccine, instead of using spaghetti. Another variation would be to use clams in different forms like clams in olive oil, smoked clams or canned clams to name a few. But in case fresh sweet clams steamed in light broth are available that make for an exquisite texture and flavor combination.
Additionally, you can substitute white wine with vegetable or chicken broth if you don’t consume alcohol. If white wine is not available due to country-specific liquor laws (even if permissible countrywide), using coconut milk can add an alternate dimension to the dish.
The key is to experiment and find the right combination that works for you. With this recipe, there’s flexibility in finding what fits your lifestyle and dietary preferences, yet ensuring the dish is flavourful and delectable!
Serving and Pairing
Now that you have prepared a delicious clam pasta dish with garlic and white wine, it’s time to enjoy it! This dish is best served immediately after cooking for the freshest flavors.
To accompany this pasta dish, I suggest pairing it with a crisp Sauvignon Blanc or Chardonnay to complement the white wine in the sauce. The bright acidity of the wine will cut through the richness of the pasta and enhance the fresh seafood flavors of the sweet steamed clams.
Another great option to pair with this clam pasta is a light-bodied Pinot Noir or even a Rosé. The delicate fruit flavors complement the sweetness of the clams and balance out the garlic in the sauce.
If you prefer to opt for a non-alcoholic beverage, I would recommend serving sparkling water or iced tea with a squeeze of lemon to refresh your taste buds between bites.
This spaghetti alle vongole is already such a flavorful and satisfying dish that it doesn’t require an elaborate side dish. Keep it simple and serve it with some crusty bread on the side to soak up any extra sauce.
Now that your dish is perfectly paired and ready to go, sit back, relax, and enjoy every last bite of this seafood pasta masterpiece!
Make-Ahead, Storing and Reheating
Good news! This clam pasta with garlic and white wine can also be made ahead of time, stored, and reheated for a quick, delicious meal later on.
To store the cooked pasta in the clam sauce, let it cool down to room temperature before putting it in an airtight container. You can also choose to store the pasta and sauce separately in different containers. Place the airtight containers in the fridge and they can last for up to three days.
When you’re ready to reheat the dish, simply take it out of the fridge, transfer everything into a pot or pan, and heat it over medium heat until it’s warmed up. If you find that the sauce has thickened too much after storing it in the fridge, add a splash of water or white wine as needed to loosen it up.
Just like any other pasta dish, avoid overcooking it during reheating or else, the pasta will become mushy. Instead, if you’re simmering for a few minutes, add some extra liquid or oil and stir occasionally.
So make eating happily ever after more convenient by preparing this clam pasta with garlic and white wine recipe ahead of time.
Tips for Perfect Results
When it comes to making Clam Pasta with Garlic & White Wine, there are a few key tips that can help take your dish from good to great. Here are some things to keep in mind:
1. Clean your clams thoroughly before cooking. Scrub them under cold water and discard any that don’t close when tapped or have cracked shells.
2. Don’t overcook the clams. They only need a few minutes in the broth to open up and release their juices. Overcooking can lead to tough, rubbery clams.
3. Toss the pasta with the sauce just before serving. This will ensure that the pasta stays al dente and doesn’t absorb too much of the liquid.
4. Reserve some of the pasta cooking water. If your sauce is too thick, add a splash of the starchy water to help thin it out and bind everything together.
5. Use high-quality ingredients. This dish is all about simplicity, so each ingredient really shines through. Opt for fresh clams, ripe tomatoes, and a good dry white wine.
By following these tips, you can ensure that your Clam Pasta with Garlic & White Wine turns out perfectly every time.
Bottom Line
In conclusion, clam pasta with garlic and white wine is a must-try recipe that every seafood and pasta lover should have in their collection. With its rich flavors, classic combination of white wine and garlic, and light yet satisfying taste, this dish is perfect for any occasion.
Whether you are making it for a romantic dinner, a family gathering or simply enjoying it on your own, this recipe is sure to impress. And with its versatility and adaptability to various substitutions and variations, you can always make it your own unique creation.
So don’t wait any longer, get your ingredients ready and start cooking up these delicious linguine clams in a white wine sauce recipe tonight! You won’t regret it.
Clam Pasta With Garlic & White Wine - Australia Recipe
Ingredients
- 25 clams, fresh, small
- 3 tomatoes, medium, roughly chopped
- 2 -3 garlic cloves, finely chopped
- 1 onion, small, diced
- 100 ml dry white wine
- 2 tablespoons parsley, finely chopped, fresh
- 1/2 teaspoon sea salt
- 1 teaspoon dried chili pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon butter
- spaghetti (or linguine for two)
Instructions
- Boil some water in a large pot for the pasta and cook the pasta according to instructions on package. Have it ready around the same time as the clams or just a bit before.
- Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
- Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
- Next add the garlic, chili flakes and salt and stir for about 20 seconds.
- Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
- Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
- Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
- Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.
Add Your Own Notes
Nutrition
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