A delicious and inexpensive pasta dish perfect for your Lenten Friday dinner!
1 Package Tagliatelle Pasta ( I use the gluten free one from Trader Joe’s)
1/4 C Olive Oil
5 Cloves Fresh Garlic, minced
1 C Dry White Wine ( I use the same wine I’m drinking at the time)
4 6.5 oz Cans Chopped Clams ( separate juice from clams and reserve)
4 T Butter
Pinch of Crushed Red Pepper
Large Handful Fresh Parsley, chopped
Salt and Pepper to taste
In a large pot boil water and add generous amount of salt ( It should taste like the sea)
Rinse clams in cold water to remove any dirt or sand
Once water is boiling carefully add pasta making sure to gently use tongs to unravel the nests ( Cook according to instructions for al dente)
In a large sauté pan heat olive oil on medium heat
Add garlic and cook until softened (about 2 minutes) Note: Be careful not to burn garlic as it will turn the sauce bitter
Add in wine and 1 1/2 cups of the reserved clam juice
Boil sauce on medium heat until it is reduced by half, about 5-8 minutes
*Pasta should be done at this point. Drain but do not rinse*
Add clams to clam juice and wine mixture and cook for another 3-4 minutes
Remove from heat
Swirl in butter and crushed red pepper
Toss in pasta and parsley
Salt and pepper to taste
Serve immediately
Cooking with Love ❤️ 