Garlic Clam Pasta

Name: Garlic Clam Pasta
Total time: 900 s
Yield: Serves 2-3 servings
Ingredients: 8.8 oz pasta or penne (250 grams); 1.9 lbs clams (850 grams); 5 cloves garlic; 3 slices ginger; 1 chili pepper; 1 handful fresh basil (preferably Thai basil); 1 1/4 cups dry white wine or rice wine (300 ml); 1 1/2 tablespoons olive oil (about 22 ml); 1/3 teaspoon black peppercorns

Amy’s Kitchen @Amys_Kitchen

台北市, 臺灣

Pasta is a low-GI, resistant starch food that helps slow blood sugar spikes and keeps you feeling full for longer, making it a healthy main dish option.
I love the texture of pasta, and my favorite is this simple garlic clam pasta.
At home, I sauté minced garlic and steam clams, then combine the flavorful garlic mixture with pasta water to create a creamy, restaurant-style sauce.

Amy’s Kitchen @Amys_Kitchen

Saved

Ingredients

15 minutes

Serves 2-3 servings

8.8 ozpasta or penne (250 grams)
1.9 lbsclams (850 grams)
5 clovesgarlic
3 slicesginger
1chili pepper
1 handfulfresh basil (preferably Thai basil)
1 1/4 cupsdry white wine or rice wine (300 ml)
1 1/2 tablespoonsolive oil (about 22 ml)
1/3 teaspoonblack peppercorns

Saved

Steps

15 minutes

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Step-by-step video
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● Buy clams that have already been purged of sand. Store them in the fridge until ready to use. When cooking, scrub each clam clean.
● Rinse and slice the ginger. Trim the ends off the garlic cloves, smash, and peel them. Rinse the chili, slice it on a diagonal, and remove the seeds if you prefer less heat.
● Rinse the basil, trim off any tough stems, and soak in fresh water to clean thoroughly.
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● This pasta is quick to make. Use two pots: one for boiling water and one for sautéing the ingredients.
● Heat oil in a skillet over low heat. Add ginger slices and garlic, and sauté until fragrant. When you smell the aroma, add the chili slices and sauté briefly for extra flavor.
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● Add the clams to the skillet and shake the pan to distribute them evenly. Pour in the wine. Cover with a clear lid and steam the clams. Once the first clam opens, shake the pan again to help the rest cook evenly.
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● When all the clams have opened, turn off the heat. Wait 1 minute before removing the lid. The clams will be plump and juicy. Try not to stir too much to keep the clams intact. Remove the clams from the pan and set aside.
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● While prepping, weigh out the pasta. Store any leftover pasta in the fridge for freshness and use it soon.
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● While sautéing, bring a pot of water to a boil. Add 1/2 teaspoon salt and 2 teaspoons cooking oil (not listed in ingredients). When boiling, add the pasta and cook according to package instructions, usually 8-10 minutes. Cover and cook over medium-low heat for about 8 minutes. In the skillet used for the clams, add 1/2 tablespoon olive oil (not listed in ingredients) and 1/3 teaspoon black pepper. Add 5 tablespoons of the pasta cooking water and simmer until the sauce emulsifies. Add the cooked pasta to the skillet and toss to coat so the pasta absorbs the sauce.
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● Return the clams to the skillet, add the basil, and gently stir along the bottom of the pan to avoid breaking up the clams. Turn off the heat. The key to delicious white wine clam pasta is the creamy, emulsified sauce.
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Enjoy!