RisaG posted 02-19-99
* Exported from MasterCook *
Pasta In White Clam Sauce
Recipe By : In The Kitchen With Rosie by Rosie Daley
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 oz. dried spaghetti
1/2 cup dry white wine
1/4 cup water
1/3 cup shallots -- chopped (2 large)
3 cloves garlic -- peeled & minced
12 littleneck clams
1 cup low-fat buttermilk
10 oz. canned baby clams -- broth reserved
1 tsp. cornstarch -- dissolved in
2 tsp. water
3 tsp. Parmesan cheese -- freshly grated
1 tsp. dried oregano
3 tbsp. fresh basil leaves -- chopped
1/8 tsp. ground white pepper
1 tsp. Louisiana-style hot sauce
2 tbsp. fresh parsley -- chopped
Bring a large pot of water to a boil over high heat, add the spaghetti, and cook to desired doneness, 6-9 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 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 coat. Garnish with the cooked clams, in their shells.