6th
Pasta with Green Garlic and Clams
Planning to cook this sometime this week. Stay tuned!
Ingredients:
- 1-2 green garlic stalks, washed, outer skin around the bulb removed, thinly sliced, bulb and greens
- 1/4 cup finely chopped parsley
- 1 tablespoon butter
- 1/4 teaspoon pepper
- 1/4 cup white wine (or water)
- 4 pounds butter clams in the shell, washed (or 2-3 cans clams in clam juice, drained)
- 12-16 ounce package pasta (linguine would be nice)
How to:
Cook pasta according to package instructions.
While pasta cooks, sauté the garlic and parsley in the butter until lightly browned. Season with black pepper, add wine (or water) and clams. Cover and cook 5 minutes over high heat if using clams in the shell. (If using canned clams, sauté 3-4 minutes at medium heat). Transfer the clams that have opened to a large serving bowl. Continue cooking any clams that haven’t opened for another 2-3 minutes. Discard any clams that haven’t opened.
Drain pasta. Pour the broth over the clams in the serving bowl, doing so slowly so any sediment is left behind to be discarded. Then toss the pasta with the clam/broth mixture and serve.
Adapted from the New York Times, where I also brazenly stole the temporary clam photo.
