Canned Clams a la Gaviidae II
A slight twist on the original Canned Clams a la Gaviidae
Servings 2 people
Ingredients
- 1 can baby or minced clams reserve juice
- 8 oz tortiglioni or other tubular or twisted pasta
- 1/2 cup onion chopped
- 4 tbsp olive oil
- 2 tbsp butter, unsalted
- 1/4 cup fresh parsley minced
- 4 cloves garlic up to 6, minced
- 2 tsp flour or cornstarch
- 1/4 cup chicken broth
- splash white wine
- 1/4 cup fresh basil minced
- splash Red Boat fish sauce
- 1/2 tsp red pepper flakes or dash cayenne pepper
- pepper to taste
- parmesan cheese shredded
- pinch french thyme, dried
- pinch oregano, dried
- 1 bottle clam juice
Instructions
- Drain baby and minced clams, reserving juice; set clams and juice aside.
- Cook pasta according to package directions.
- In a large skillet, sauté onion in oil and butter until tender. Add parsley and garlic and sauté for 2 minutes.
- Add drained clams; sauté 2 minutes longer.
- Combine cornstarch and clam juice, mix until smooth. Stir into skillet along with wine/broth.
- Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, fish sauce, pepper and red pepper flakes. Cook for 1-2 minutes.
- Serve sauce over pasta; sprinkle with Parmesan cheese.
Notes
Recipe serves 2.