Thursday, June 10, 2010

Spaghetti Alle Vongole .. en Beurre Rouge.

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

Take a handful of spaghetti!

Salt your boiling water!

Put the spaghetti in.

Drain your noodles. Then using the same pot, refill water and back onto the heat.

This is what the clams look like, approx 20. You can use 2 packages.

When water boils, drop your vacuumed bag of clams in.

Cover with lid and steam until the bag expands and the clams have opened up.

 When clams are ready, take bag out of water. Separate the clams from the liquid, reserve both.

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. Voila!

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