Clams Pappardelle
“Life is a combination of magic and pasta.” F. Fellini
The real Italian version of this recipe probably has a few more calories but that doesn’t stop this one from being tasty, simple to make, and still low-calorie! Bobby Deen’s recipe, Fettuccine With White Clam Sauce, in his cookbook Everyday Eats inspired this recipe; the actual southern Italian dish is called Pasta Alle Vongole.
If you can’t find Pappardelle, any long, thin pasta will do … linguini, fettucine, or even spaghetti. It goes without saying that crusty, hot garlic bread is a must to compliment this dish.
[caption id="attachment_4400" align="aligncenter" width="225"]
Just waiting for the hot garlic bread![/caption] - 1 tablespoon olive oil (EVOO)
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (crushed)
- 1/2 cup dry sherry
- 12 ounces clams (canned, drained, chopped)
- 1 cup mushrooms (fresh, coarse chopped)
- 1 each lemon (zested and juiced)
- 1/4 teaspoon salt (Diamond Crystal Kosher salt)
- 1/2 teaspoon ground black pepper
- 1/2 pound Pappardelle pasta
- 1 teaspoon unsalted butter
- 2 tablespoons parsley (chopped, fresh or dry)
- 1 tablespoon Parmesan cheese (freshly grated)
Assemble all the ingredients and set out a large, deep skillet and a stockpot.
In a large skillet, heat the oil over medium-low heat. Add the garlic, red pepper flakes and mushrooms and cook until the mushrooms are soft, about 5 minutes.
Add the wine, increase the heat to medium-high and bring to a boil. Cook until the wine has almost completely evaporated, about 7 minutes. Lower the heat, add the clam juice and stir to combine; cook for 1 minute. Then, add the clam meat, lemon zest and lemon juice. Season with the salt and pepper.
Meanwhile, in a large stockpot of boiling water, cook the pasta until just tender, 11 to 12 minutes. Drain the pasta reserving ½ cup of the pasta water.
Add the butter to the clam mixture stirring until combined. Add the pasta to the clam mixture and toss to coat adding a few tablespoons of the pasta water if necessary. Transfer to a serving bowl, sprinkle with the parsley & Parmesan and serve.
Serving Size 1 1/2 cups
Servings 4
- Amount Per Serving
- Calories 271kcal
- % Daily Value *
- Total Fat 5g8%
- Sodium 334mg14%
- Total Carbohydrate 46g16%
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The original recipe calls for dry white wine but I prefer dry sherry ... either will work fine.