Pasta with clams meridionale Recipe

Name: Pasta with clams meridionale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 cherrystone clams; 5 quarts water; 1 1/2 cups fresh clam juice; Salt to taste if desired; 3/4 pound spaghetti; 6 tablespoons olive oil; 1/2 cup heavy cream; 1 tablespoon finely minced garlic; ⅓ cup finely chopped parsley; 2 tablespoons butter; 1 tablespoon Pernod or Ricard

Servings: persons

18 cherrystone clams
5 quarts water
1 1/2 cups fresh clam juice
Salt to taste if desired
3/4 pound spaghetti
6 tablespoons olive oil
1/2 cup heavy cream
1 tablespoon finely minced garlic
⅓ cup finely chopped parsley
2 tablespoons butter
1 tablespoon Pernod or Ricard

1
Shuck the clams and reserve the clams and the juice.
2
There should be about one cup of clams and one and one-half cups of juice.
3
Put the clams on a flat surface and chop them finely.
4
Bring the water to the boil, and add one-half cup of the clam juice and salt.
5
Add the spaghetti to the kettle and let it boil as the sauce is prepared.
6
Cook the spaghetti to the desired state of doneness.
7
We prefer it al dente.
8
Add the oil to a small skillet and heat it.
9
Add the remaining clam juice to another skillet or casserole large enough to toss the spaghetti in sauce once it is added.
10
Drain the spaghetti and add it to the clam juice.
11
Add the cream and stir.
12
Let heat slowly as you prepare the sauce.
13
Add the clams, garlic and parsley to the oil and heat for about 30 seconds or until thoroughly hot.
14
Do not cook.
15
Pour and scrape this over the spaghetti and add the butter.
16
Toss.
17
Add the Pernod or Ricard and serve immediately.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 cherrystone clams, 5 quarts water, 1 1/2 cups fresh clam juice, Salt to taste if desired, and more.

Yes, Pasta with clams meridionale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with clams meridionale

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