A new find at the supermarket were these frozen clams in butter garlic sauce. I thought what a great idea to use the juice from those clams to make a butter based sauce for pasta. I don't have white wine. Red wine it is!
2/3 cup red wine (mine was already opened, Chilean)
1lb clams in shell
handful of spaghetti
3 ripe roma tomatoes (canned has more flavor)
1-2 cloves of garlic
Put the spaghetti in.
When water boils, drop your vacuumed bag of clams in.
In the same pot on medium high heat, drizzle in some extra virgin olive oil and sauteed tomatoes and garlic.
Pour in the clam juice and red wine. I found I wanted a little more body so I dropped about a tbsp of butter in. Add in about 1 tsp black pepper, toss in clams and stir until everything is well combined, the tomatoes will be soft and the clams get coated in pink.