Friday, January 20, 2006

White Wine-Tomato-and-Clam Pasta

I'm still revelling in the fact that I can cook ANYTHING I WANT! Even seafood. And not just tuna fish. I love linguine and clam sauce so a White Wine-Tomato-and-Clam pasta dish sounded delicious. I admit I had some reservations about this recipe. There didn't appear to be enough sugar to offset the acidity of the tomatoes and the lack of tomato sauce or paste made me wonder how "saucy" it was going to be.
As the Aussies say, no worries mate. The tomatoes weren't too acidic and the clams weren't too clammy (if that's a word). I had two major problems with this recipe. The first was that after 20 minutes, the "sauce" hadn't thickened at all. The second was the part where you have to toss the pasta. How does one "toss" pasta? I know how to toss a salad , but the spaghetti very nearly defeated me. Hint: large bowl, large fork.
This recipe is a variation of a Red Wine-Tomato Pasta. To make that, just substitute dry red wine for the dry white wine and omit the clams. I'm definitely going to. This could easily become my new favorite spaghetti sauce. I've been looking for a recipe for a good spaghetti sauce for years.
Verdict: Yum! This one's a keeper.
White Wine-Tomato-and-Clam pasta
(Source: Southern Living 2005 Annual Recipes)

1 1/2 teaspons minced fresh garlic
2 tablespoons olive oil
1/2 cup dry white wine
2 (14 1/2-ounce) cans petite diced tomatoes, undreained
2 tablespoon chopped fresh or 1 teasponn dried basil
1 tablespoon chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 (6.5-ounce) cans chopped clams, drained
12 ounces uncooked thin spaghetti
1 (4-ounce) block mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
Toppings: chopped fresh basil, freshly grated Parmesan cheese

Saute garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes or until thickened.

Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Stir clams into tomato sauce and pour over pasta mixture. Toss to combine. Serve immediately with desired toppings.

Makes 6 servings.

Recycle: olive oil bottle, wine bottle

Compost: garlic skins

1 comment:

Karen said...

Hi, yes this is making my mouth water. I came across your recipe because I am looking for a clam & tomatoe recipe (paella is good too). I specifically want to encorporate clams into my diet because they are super nutritious and high in iron (I need this, lacking in energy levels), But I wonder can you tell me how many calories this has per plate? It looks quite reasonable....Thanks Karen