March 11, 2014
Hi all, I have another lovely seafood post for you today from my kitchen assistant Sarah! She's quite the magic maker in the kitchen- and I'm sure you will love this new recipe from her..
Hello Seafood lovers! Here's an old-time traditional favorite for the collection.
In all honesty, (and please bare with me because this is going to sound like a serious tangent initially) but clams make me think of Boston because it reminds me of clam chowder. These little clams had me day dreaming of Boston and what the city means to me. When I was about 12 years old, I found out that my family was going to be moving; Boston being one of the possible relocation spots. I vowed to hate Boston on the simple fact that it was possibly taking me away from everything I loved.
Side note: we never ended up moving to Boston. And now of course as an adult I love Boston, Clams, and Clam Chowder. I adore clams so much in fact- that I just had to create this recipe for you!
This recipe is very simple but tastes complex with the help of white wine. I love cooking with white wine as it quickly adds an extra depth of flavor to any sauce I make. Just a note, when I made this, I used fresh clams. However, feel free to use canned clams.
As always, I used a Paderno Spiralizer to make the Potatoes into Potato Pasta!
- 1 TBSP Olive Oil
- 2 Garlic Cloves, chopped
- 1/2 Onion, chopped
- 1/4 Cup plus 1 TBSP Cooking White Wine
- 10 Little Neck Clams (fresh or canned)
- 1 TBSP Parsley
- 1/4 tsp Chili Flakes
- Salt to taste
- Pepper to taste
- 1 TBSP Butter
- Parmesan Cheese (Optional)
- 2 White potato, Spiralized
- In a pan heat oil and cook garlic, and onions for 1 minute, until fragrant.
- Add wine, bring to a boil, for 2 minutes.
- Add Clams, cover and simmer for 5-7 minutes. If using fresh clams, discard clam shells that have not opened.
- Remove from heat and add parsley, chili, salt, pepper and butter.
- Sprinkle with Parmesan, if using; set aside.
- Spiralize potato, into pasta.
- Heat oil in a pan and cook spiralized potato until cooked through. Use as much oil as you want/need to get the potato noodles to the perfectly cooked consistency.
- Toss with sauce.
Want to try something other than potato noodles? Try spiraling some celery root instead. Saute the noodles in some olive oil- you''ll love the way they taste with this clam dish!