This is a Pioneer Dad favorite for cold nights when you’ve just got to have clams. I still worry about the warning of “never eat fresh shellfish in a month without an r” or May through August. Or, is it with an “r”? Not to worry, this recipe uses canned clams for the rotini with white clam sauce.
Another twist is the Rotini instead of Linguine found in most recipes. Pioneer Dad prefers the Rotini, which holds more of the white sauce in its ridges.
Prep Time: 20 min.
Total Time: 45 min.
2 tablespoons extra virgin olive oil
1/2 cup fresh Italian parsley, chopped
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/2 cup dry white wine
1/2 tsp. garlic salt
1/4 tsp. ground white pepper
1/8 tsp. cayenne pepper
1 pound Rotini, freshly cooked
Grated Parmesan cheese
Heat the olive oil in heavy skillet or large Dutch oven over medium-high heat. Add the chopped parsley and garlic, then sauté until garlic begins to color, 1-minute Add reserved clam juices, whipping cream, dry white wine, garlic salt, white pepper and cayenne pepper. Simmer the sauce until reduced to thin consistency, 8-10 minutes. Add the chopped clams and Rotini and toss until sauce coats the pasta, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan and serve.
Substitute Linguini or spaghetti for the Rotini if not available.
For a spicier clam sauce, increase the cayenne pepper to ¼ tsp., be frugal with the cayenne, it gets hot in a hurry.