Angel hair pasts with clams makes a quick and Easy dinner for two that is perfect when you forget to take anything out of the freezer. Pioneer Dad always has several cans of clams in the pantry for last minute dips or dinners. This recipe suggests angel hair pasta instead of the usual Linguini featured in most recipes. I like the compliment of smaller strands of pasta with the minced clams. Plus, angel hair pasta cooks in just three to four minutes.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
1 (16 ounce) package angel hair pasta, use half the pasta
3 tablespoons olive oil
½ stick of butter
4 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
1/2-cup clam juice
3 Tbsp. Italian parsley, finely chopped save ½ for garnish
1/3 cup white wine, Pinot Grigio, Sauvignon Blanc or Chardonnay
¼ teaspoon of salt
¼ teaspoon Tabasco
1 teaspoon of dried oregano
Ground black pepper to taste
1 Tbsp. of flour
In a large pot with boiling salted water cook the pasta until al dente, about 3 minutes.
Meanwhile, in a medium sized saucepan using medium heat, add the olive oil, butter, white wine, clam juice, oregano and minced garlic until garlic is translucent and sauce bubbles. Add 1-Tbsp. flour mixed with cold water to the pan to thicken the sauce. Bring to a boil again and simmer for 5 minutes to thicken. Next, add chopped clams, Tabasco, ground pepper and chopped parsley. Lower heat and simmer for 3 minutes to heat the clams. Season to taste with salt and pepper.
Drain the pasta and gently toss with the clam sauce garnish with chopped parsley around the plate edge. Serve immediately.
Roast a head of garlic in the oven 30 minutes ahead and use this instead of the minced garlic. The result is fabulous, a sauce with just an earthy hint of garlic.
Serve with a salad and a hearty French bread to soak up any extra clam sauce.