Manila clams are small, sweet and delicious. While they originally hail from Japan, they’re also farmed on the west coast. Over time, you’ll see that we use these in a lot of our recipes. Especially when we find them on sale.
One of our favorite ways to do clams, is to have them with pasta in a white wine sauce, and with a glass of white wine. So simple, but so good; kind of like life in Provence. If you’re on a splurge day, go ahead and add some pancetta or bacon. Normally, we just stick with the below recipe. Premium pasta and fresh parsley are key.
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We love outdoor dining. Can you do this where you are right now?
Bistro Notes: Either type of parsley will do. And, save your parsley stems for another use, such as garden chicken stock.
Purchase Notes: Manila clams can be purchased from the 99 Ranch Market in Irvine for $4.99/lb.
Spicy Clam Pasta with White Wine Sauce
~ Serves ~
2
~ Ingredients ~
- 2 lbs. Manila clams
- 2 tbsp. olive oil
- ¼ tsp., crushed red pepper flakes
- 3 garlic cloves
- 1 cup dry white wine
- Handful parsley
- 2 tbsp. butter
- Salt and pepper, to taste
- Parmesan cheese, to finish
~ Preparation ~
Preparation Time: 20 minutes
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In a 4-qt. casserole pot, cook pasta slightly under al dente, according to package directions.
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Set large colander over a 2-qt. prep bowl in the sink. Chop parsley leaves and mince garlic cloves.
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In a 3-qt. saucier pot or sauté pan, heat olive oil, then add crushed red pepper flakes. Cook for about 30 seconds and add half of the minced garlic. Cook for one more minute and add white wine and about 2 tbsp. of chopped parsley; then add clams in. Almost cover the pot and let clams steam for 2 minutes.
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Once the clams are open (this doesn’t take long, so watch the pot, and make sure the foam water doesn’t spill over), pour into colander in sink to collect the clams in the colander and the juice in the prep. bowl.
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Once pasta is cooked slightly under al dente, drain and set aside.
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Remove clams from shells and set aside.
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In same saucier or sauté pan, cook remaining minced garlic in butter for one minute. Add in pasta and reserved clam juice. Cook / toss until most of the liquid has evaporated. Then add in most of the remaining parsley (saving just two pinches to garnish with).
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Transfer to two pasta bowls and serve immediately with pinch of parsley and 1 tbsp. of parmesan cheese, if desired.
Source: Rustic Garden Bistro
Nutrition content per full serving: 537 calories, 66g carbs, 20g protein, 13g fat, 3g fiber
Cost per full serving: $6.93
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