Pasta with Clams, Thyme, and Garlic Recipe

Summary

Preparation Time10 MinCooking Time7 Min
Ready In17 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Littleneck clams in shells4 Pound
 Diced onion1 Cup (16 tbs)
 Garlic1 Clove (5 gm), crushed but intact
 Fresh thyme sprigs3
 Bay leaves2
 Fresh black pepper1⁄4 Teaspoon (A Few Grinds)
 White wine1⁄2 Cup (8 tbs)
 Finely chopped parsley2 Tablespoon
 Chopped fresh thyme1 Teaspoon
 Garlic2 Clove (10 gm), chopped fine
 Chopped lemon zest1⁄4 Teaspoon
 Fresh tagliatelle/Linguine12 Ounce
 Extra-virgin olive oil2 Tablespoon
 Lemon1⁄2 , juiced

Nutrition Facts

Serving size

Calories 1865 Calories from Fat 79

% Daily Value*

Total Fat 8 g13%

Saturated Fat 0.59 g3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2147.4 mg89.5%

Total Carbohydrates 399 g133%

Dietary Fiber 21 g83.9%

Sugars 98.1 g

Protein 44 g87.5%

Vitamin A 26.6% Vitamin C 132%

Calcium 10.4% Iron 160.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Start by rinsing the clams under cold running water

MAKING
2. In a saucepan, combine the first 7 ingredeints , and cover with a tight-fitting lid
3. Take the saucepan and place over gas, and simmer it, cover and steam for 4 to 5 minutes until the clams open up
4. Once the clams have steamed, then remove them c from the broth and set aside to cool for sometime, make sure that you discard the clams that do not open
5. Remove the broth from the pan and set aside, then shuck the clams over a bowl so that the released juices can pour down right into the bowl, set aside the shucked clams and add the juices to the reserved broth
6. Take a fine sieve and strain the broth through it
7. Taste the broth for saltiness, if it's too salty, then remove a tablespoon and replace it with water or fish broth, and finally set it aside
8. Ina small bowl, combine the chopped parsley, thyme, chopped garlic, and lemon zest , to make gremolata, set aside for sometime
9. In a pot, boil about a gallon of salted water and add the pasta to it, then cook for 1 1/2 to 2 minutes until the pasta is firm, later drain it
10. In a saucepan, place the clam broth, simmer it, and add the shucked clams, olive oil, and lemon juice, immediately take the pan away from the heat
11. Now place the clams and broth with the hot pasta in the pan, and add the gremolata and toss again
12. Finally transfer to a warm bowl and serve immediately

SERVING
13.Serve with a sauce of your choice or with salads
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