Fresh Clam Pasta with Creamy White Basil Sauce and Crispy Prosciutto
Try this Fresh Clam Pasta with Creamy White Basil Sauce and Crispy Prosciutto recipe.
Try this Fresh Clam Pasta with Creamy White Basil Sauce and Crispy Prosciutto recipe.
- 1/2 cup water
- 2 tablespoons butter
- olive oil
- 2 tablespoons fresh oregano chopped
- 1 cup white wine
- 2 tablespoons fresh parsley chopped
- 3 ounces fresh prosciutto torn
- 8 cloves garlic peeled + smashed
- 2-4 dozen fresh clams (i used 2 dozen) rinsed well
- a few pinches of crushed red pepper flakes
- 1 pound angel hair pasta or your favorite long cut pasta
- 1 cup freshly grated parmesan cheese + more if desired ( but not really)
- 4 ounces fontina cheese finely chopped (optional, but again, not really)
- 1/4 cup fresh basil chopped + more for serving
- 1/3-1/2 cup heavy cream or whole milk
- Carbohydrate 1.48223924036652 g
- Cholesterol 32.091339535027 mg
- Fat 9.91188974736035 g
- Fiber 0.581666658592513 g
- Protein 5.16388652607499 g
- Saturated Fat 6.09607413727215 g
- Serving Size 1 1 Serving (156g)
- Sodium 182.067060714039 mg
- Sugar 0.900572581774011 g
- Trans Fat 0.60089069534846 g
- Calories 121 calories
Step-by-step
- Place a large saute pan over medium heat. Add a drizzle of olive oil and once hot add the prosciutto. Let the prosciutto get nice and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- To the same skillet add in a drizzle more of olive oil. Toss in 4 cloves of garlic and cook over medium heat until fragrant and golden brown. Remove the garlic from the skillet (leaving the oil) and discard. The garlic will infuse the oil with flavor. To the same skillet add 2/3 of your clams, the white wine, water and a pinch of crushed red pepper flakes. Cover the skillet and let the mixture simmer for about 10-12 minutes or until the clams open. Remove the clams from the pan, let cool and set aside. Once the clams cool, remove the clam meat from their shells. Meanwhile bring the remaining liquid to a boil and let it reduce by about half. Once reduced, pour the liquid through a fine mesh strainer and into a bowl. Reserve the clam liquid for later.
- Bring a large pot of salted water to a boil.
- Back in the same skillet add another drizzle of oil. Add those remaining 4 cloves of garlic and saute until fragrant and golden brown. Again, remove the garlic from the skillet and discard. Add the remaining clams and the reserved clam cooking liquid. Cover and cook ten minutes or until the clams open.
- Meanwhile drop your pasta and cook until al dente. Drain.
- Once the clams in the skillet have opened and are cooked, remove them from the skillet. Reserve the clams for serving.
- Now add the shelled clams (so just the meat, no shells) back to the clam liquid. Now add in the butter. Allow to cook 2-3 minutes and then toss in the pasta, heavy cream, parmesan cheese (if using) and fontina cheese (if using). Toss well until the pasta is coated in cream sauce and the cheese has melted into the sauce.
- Remove from the heat, add the basil, parsley, oregano and some fresh pepper. Toss well. Garnish the pasta with the cooked clams in their shells (first batch). Serve right away with fresh pepper and basil. Enjoy!
A Busy Mom's Escape: Fresh Clam Pasta Perfection
Life as a working mom is a whirlwind. Between school runs, work deadlines, and keeping the house from turning into a complete disaster zone, finding time for myself feels like a luxury. But even in the midst of the chaos, I crave those moments of pure, unadulterated deliciousness. That's where this recipe for Fresh Clam Pasta with Creamy White Basil Sauce and Crispy Prosciutto comes in. It's a culinary escape, a little slice of heaven in my otherwise hectic week.
This isn't just any pasta dish; it's a symphony of flavors and textures. The salty, crispy prosciutto provides a delightful contrast to the delicate sweetness of the clams. The creamy white basil sauce is rich and decadent, but not overly heavy. And the angel hair pasta, cooked perfectly al dente, ties everything together beautifully. The best part? It comes together surprisingly quickly, even on a weeknight when my time is truly limited.
I love that this recipe is both impressive and easy. It’s the kind of dish that feels special enough for a date night (even if that date night is just me and my favorite book!), but also simple enough to whip up after a long day. The fragrant garlic, the bright basil, the briny clams – it's a taste of the Mediterranean, a reminder that even in the midst of chaos, there's always room for a little bit of joy and deliciousness. It's my little secret weapon for transforming a stressful weeknight into something a little bit more magical.
The process is straightforward, and the aroma that fills my kitchen as the garlic sizzles and the clams steam is intoxicating. It's a sensory experience that melts away the stress of the day, replacing it with anticipation for the delicious meal to come. I often find myself lingering in the kitchen, enjoying the calm before the storm, savoring the moment before the family descends for dinner, hungry and ready for a culinary adventure.
This recipe is more than just a meal; it's a ritual, a reminder to myself to take a breath, slow down, and appreciate the simple pleasures in life. The clinking of forks, the happy murmurs of my family around the table, the satisfied sighs as they taste the first bite – these are the moments that make all the rushing and juggling worthwhile. It's a testament to the power of food to bring people together and create lasting memories.
So, the next time you're feeling overwhelmed, stressed, or simply in need of a little self-care, I encourage you to try this recipe. It's more than just a meal; it's an experience. It's a reminder that even the busiest of lives can still find room for moments of deliciousness and joy.
This clam pasta is not just a recipe; it's a story, a narrative woven into each step, each ingredient, each delicious bite. It’s a taste of tranquility in a world that often feels anything but.
Ingredients you will need:
- 1/2 cup water
- 2 tablespoons butter
- Olive oil
- 2 tablespoons fresh oregano, chopped
- 1 cup white wine
- 2 tablespoons fresh parsley, chopped
- 3 ounces fresh prosciutto, torn
- 8 cloves garlic, peeled and smashed
- 2-4 dozen fresh clams (I used 2 dozen), rinsed well
- A few pinches of crushed red pepper flakes
- 1 pound angel hair pasta or your favorite long cut pasta
- 1 cup freshly grated Parmesan cheese, plus more if desired
- 4 ounces fontina cheese, finely chopped (optional)
- 1/4 cup fresh basil, chopped, plus more for serving
- 1/3-1/2 cup heavy cream or whole milk
This recipe is a perfect example of how simple ingredients, when combined thoughtfully, can create something extraordinary. It’s a celebration of fresh flavors and simple techniques, resulting in a dish that is both impressive and surprisingly easy to make.
