Calamarata Pasta With Clam Sauce
A Neapolitan Classic
Ingredients:
- 1 pound calamarata pasta
- 1/2 cup clam juice
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 pound clams, scrubbed and deveined
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Cook the calamarata pasta according to package directions.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and cook until softened.
- Add the garlic and cook for 1 minute more.
- Add the clams, clam juice, and white wine to the skillet.
- Bring to a boil, then reduce heat and simmer for 5 minutes, or until the clams have opened.
- Drain the pasta and add it to the skillet with the clams.
- Stir in the parsley and season with salt and pepper to taste.
- Serve immediately.
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