BY Elizabeth Scafuri
PUBLISHED 8/18/2019
This recipe is so easy to make but is packed with all the flavors of Italy! It is perfectly imperfect with all shelled clams like I did here, or if you’re trying to impress, add Little Neck Clams and take it to another level!
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
INGREDIENTS
- 1 TBSP Avocado Oil*
- 1 TBSP Avocado Butter**
- 1 Onion (chopped)
- 1 Anchovy (optional)
- 3 Garlic Cloves (minced)
- 1 cup White Wine
- 2 cans Baby Clams (drained)***
- 1-2 cans Minced Clams
- 1 jar Clam Juice
- 1/2 TBSP Dijon Mustard
- Juice of 1 Lemon
- 1-2 TBSP Cornstarch
- Generous handful of Parsley (chopped)
- Salt and Pepper
- Chili Flakes (optional)
*I always use Avocado Oil to saute, but Canola or Vegetable Oil is fine as well.
*Regular Butter or your choice of butter substitute can be used.
***Drain all the clams that are not in “clam juice”. Salted, briney water is not the flavor we are going for here.
INSTRUCTIONS
- Fill large pot with water and bring to boil. Once boiling, heavily salt the water and add the pasta. Cook 1 minute less than instructed on the box. Reserve 1 cup of Pasta water before draining.
- Melt Oil and Butter in a large skillet over low-medium heat.
- Add Onions and saute for about 5 minutes
- Add the Anchovy (if using it) and Garlic to the pan. Saute another 2 minutes.
- Add Wine and increase heat to medium-high. Once the sauce begins to bubble, reduce heat and simmer until the wine reduces – about 5 minutes.
- Pour in all the Clams, Clam Juice, Dijon, and juice of 1/2 Lemon. Increase heat to high until the sauce begins to boil again. Then reduce heat to a simmer.
- In a small bowl, mix Cornstarch with equal parts water until smooth. Slowly pour into the sauce as you stir. Simmer Sauce for about 5 more minutes allowing it to thicken.
- Add noodles to the sauce with 1/2-1 cup of the reserved Pasta water and saute 1-2 minutes (tossing the pasta continuously).
- Top with Parsley and the juice of the remaining Lemon.
- Serve with Lemon wedges, Chili Flakes, and ENJOY!!
Did you make this recipe? Please share any comments or suggestions below!
