Lemon Pasta With Fresh Clams
|Hard shell clams||36 , scrubbed and cleaned (Littlenecks / Cherrystones, Small Clams)|
|Dry white wine/Dry vermouth||2⁄3 Cup (10.67 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Finely chopped shallots||2 Teaspoon|
|Garlic||2 Clove (10 gm), chopped fine|
|Fresh oregano/1/2 teaspoon dried||1 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Finely chopped fresh parsley||2 Teaspoon|
|Lemon pasta||1⁄2 Pound|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped lemon zest||1 Tablespoon|
1. In a large saucepan, add the clams and 1/3 cup of wine or vermouth. Cover the pan and, on medium high, boil the clams until they open, about 5 or 8 minutes. Do not overcook. Discard any clams that have not opened.
2. Let clams cool and remove clams from their shells and set aside.
3. Strain the clam broth through a double piece of cheese cloth and reserve. You will have about 3/4 cup to 1 cup of broth.
4. In a large skillet add the oil and butter and heat for a few seconds. Add the shallots and garlic and saute briefly. Add the reserved wine, clam broth, oregano, red pepper flakes, and parsley. Simmer for 10 minutes.
5. Add the clams and cook for 2 minutes. Do not overcook the clams or they will toughen.
6. Cook the pasta until al dente. Add the sauce and clams to the pasta and mix a little. Add the cheese and mix well. Taste and add salt to taste.