Our first full recipe done by Jasline (@foodiebaker) on Instagram, this White Wine Clam Pasta is something you definitely have to try out for yourself. Suitable for those who are working with clams for the first time, this simple recipe is not daunting at all and will increase your confidence level for sure!
Cleaning the clams
Many people don’t really know how to clean clams, but Jasline recommends scrubbing and soaking them in salted water for at least an hour in the refrigerator before cooking. This way, the clams will spit out the grit, sand and dirt and you’ll be left with clean and meaty clams!
Ingredients: Serves: 2
400-500G of clams
180G of pasta of your choice (spaghetti used in the photos)
3 tablespoons extra virgin olive oil
2 gloves garlic, peeled and minced
1 teaspoon chilli flakes (or chilli padi if you prefer a more spicy dish!)
180ml dry white wine of your choice
15G butter at room temperature
Salt & pepper to taste
Cooking Instructions:
*Note that this is a simplified version of her recipe, for the full recipe with step-by-step pictures please head over to https://www.foodiebaker.com/white-wine-clam-pasta/
Cooking the pasta
Clean the clams as per stated above.
In a boiling pot of salted water, add in your pasta and cook for 1-minute lesser than the duration stated on the packaging.
When there are about 6-7 minutes left to the pasta being done, start cooking your clams.
Reserve a cup of pasta water before draining your pasta!
Cooking the clams
Heat olive oil in a skillet over low heat. Add in your garlic and cook, stirring occasionally until they turn a light golden brown.
Stir in the chilli flakes (padi), then add your wine. Turn the heat up and bring to a boil.
Once the wine is boiling, add in the clams and spread them out evenly on your pan. Cover with a lid, turn the heat down to medium and cook for 2 minutes.
Putting everything together
- Remove the lid and give the clams a good stir. Discard any clams that do not open up. Drain the pasta and add it into your pan with the clams. Toss well, cover again with a lid and cook for 1 more minute.
- Remove the lid and stir everything together. Season with salt and pepper to taste. Turn off the heat and stir the butter in. If your pasta seems too dry, add in a little of the reserved pasta water. Garnish with parsley, basil or chives and serve immediately!
Special thanks to Jasline for letting us use her photos and or writing this recipe out for us!
Try it for yourself today!
