pasta & green clam sauce
This is the recipe on the back of our Squid Ink Pasta. High drama in a bag, subtly tasting of the sea.
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- Cook Time :
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- 2 10-oz. cans minced clam
- 1/2 cup pine nuts
- 1 cup chopped fresh basil
- 1/2 cup chopped fresh spinach
- 1/2 cup chopped fresh parsley (Italian flat leaf if possible)
- 3-4 garlic cloves, minced
- 3 Tbsp. olive oil
- 12 ounces Al Dente™ Pasta, cooked and drained
- Whole basil leaves and dried, crushed red pepper
Drain the clams, reserving the liquid, and set aside. Gently boil the clam liquid, skimming occasionally, until reduced by half. You should have about 1/2 cup of clam broth.
Meanwhile, chop the pine nuts (save 1 tablespoon whole for garnish) to a fine grind in a blender or food processor. Add the basil, spinach, parsley, and garlic. With the motor running, add the olive oil to make a smooth paste.
Lower the clam liquid to simmer, and add all but 3 tablespoons of the basil sauce to the pan. Cook for 5 minutes. Add the clams and the reserved basil sauce to the pan. Mix together and cook until the clams are just heated through. Overcooking will make the clams tough.
Remove from heat. Pour about 1/4 cup of the sauce into a warm pasta bowl. Add the hot, drained pasta and top with the remaining sauce. Toss to coat evenly. Garnish with basil leaves and the reserved pine nuts. Pass a bowl of dried, crushed red pepper.