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Categories:
white wine water shallot garlic littleneck clams baby clams low-fat buttermilk water cornstarch freshly grated Parmesan cheese oregano white pepper hot sauce parsley
Viewed: 101 - Published at: 4 years agoIngredients
- 8 ounces dried spaghetti
- 12 cup dry white wine
- 14 cup water
- 13 cup chopped shallot
- 3 garlic cloves, peeled and minced
- 12 littleneck clams
- 10 ounces canned baby clams, broth reserved
- 1 cup low-fat buttermilk
- 2 teaspoons water
- 1 teaspoon cornstarch, dissolved in the water
- 4 teaspoons freshly grated parmesan cheese
- 1 teaspoon dried oregano
- 12 teaspoon white pepper
- 1 teaspoon louisiana hot sauce
- 2 tablespoons chopped fresh parsley
Method
- Bring a large pot of water to a boil over high heat.
- Add the spaghetti and cook to desired doneness, about 6 to 9 minutes.
- Drain.
- Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat.
- Add the fresh clams; cover and continue to cook over medium heat.
- Remove the clams when their shells have opened.
- Stir the broth from the canned clams into the saucepan.
- Cook a few minutes more, until the liquid is reduced by half.
- Reduce the heat to low and whisk in the buttermilk and cornstarch mixture.
- Cook for about 2 minutes more to thicken, whisking constantly.
- Stir in the parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley.
- Combine the pasta and the clam sauce in a warm serving bowl and toss to serve.
- Garnish with cooked clams in their shells.
