Not all clam sauces are created equally. On almost every menu in Italy you will find pasta with clam sauce. A true clam sauce uses fresh clams. This clam sauce recipe courtesy of Saltbox Farm is fresh, delicious, and less salty than the clam sauces you buy in a can. Pair your clam sauce with a fresh linguine and you experience the taste of the Amalfi Coast. Buon Appetito!
- 3 lbs clams
- 1 cup white wine
- 1 or 2 cloves of garlic
- ¼ cup of chopped parsley
- chili flakes
- 2 to 3 tablespoons of olive oil or butter
- Soak clams in cold water with a couple of tablespoons of cornmeal or flour for about an hour or more. This will purge them of sand Remove and rinse well.
- Sweat garlic, half of parsley in pan with olive oil over gentle heat for 1 minute or 2. Add clams and coat in oil and cook for a minute or so. Add wine and cook for a minute. Cover and steam clams until they are opened. Add pasta and toss. Finish off heat with good extra virgin olive oil and fresh parsley and perhaps a squeeze of lemon.