Bucatini with White Clam Sauce 4.2 (For Two People)
Cooking for two? This recipe yields two large portions or a medium portion plus a couple of nice boxed lunches for work.
I adapted this recipe from the Nordstorm’s Family Table Cookbook. My version uses Bucatini pasta verses linguine and chopped Clams instead of whole Clams, plus fresh pasta in place of dried. The key is remembering that with any white clam sauce recipe it’s not so much a sauce as a light coating for the pasta. The beauty of this recipe its pairs exceptionally well with a crisp white wine, baguette and salad – all can be prepped and on the table in about 30 minutes.
3 to 4 tablespoons of minced garlic
½ to 1 shallot diced
½ tsp. dried red pepper flakes
1/3 cup olive oil
2/3 to 1 cup of white wine (I used a dry white blend wine)
About 28 ounces of chopped canned clams with juice
3 to 5 tablespoons lemon juice
4 tablespoons butter (unsalted is best)
Salt and Pepper
Fresh parmesan (optional garnish)
½ to ¾ pound Bucatini pasta: I recommended fresh pasta if you have it or make it because it allows the
sauce to easily stick. If you use dried, please don’t rinse. I prefer a large noodle like Bucatini because it has
a hole in the center which also absorbs the sauce like a straw.
- If using dried pasta begin to heat water and cook pasta, if using fresh your cook time is a lot less but you can start by boiling the water.
- In a large nonreactive skillet or saucepan (remember the pasta will go in here) heat the garlic, shallot, red pepper, and oil over medium heat about 1 to 2 minutes until the garlic and shallots are fragrant.
- Add the clams, wine, and lemon juice, cook over medium heat 5 to 8 minutes.
- Add cooked pasta(drained not rinsed) to the pan and toss with sauce and butter.
- Turn off heat and toss adding parsley, salt, and pepper to taste.
- When plating consider topping with fresh parmesan.