Sauce No.9 for Pasta: Clams in Shell/Garlic/White Wine/Capers/Ginger

This sauce is a bit tricky in the sense that the clams have to be quickly steamed before the sauce is started. Once steamed, discard any clams which have not opened and strain the liquid from the sand which came out of the clams.
You will need:
Serves 4 -6
- 100 gms of spaghetti and 1 liter of water per 100 gms of spaghetti.
- 3 kg of clams with shell (Bold Huh??).
- 50 gms of Fresh butter.
- 1 cup of boiling water.
- 1 clove of garlic per person, crushed and cut up in very small pieces.
- 2 cups of parsley.
- 1 chilli cut in very small pieces.
- 1 inch worth of ginger-root, peeled and grated.
- 2 Tbsp. capers
- 1/4 cup of dry white wine.
- Salt to taste and freshly ground pepper.
- Throw in the clams in a pot with 1 cup of boiling water. Cover and let stay for about 3 minutes, stirring occasionally At this point the clams should open spilling out their liquid and any sand there is inside. Transfer to a big plate and discard the clams which did not open (this means that they are not good to eat). You should end up with enough liquid for the sauce.
- Strain liquid from any sand, and return to pot.
- In this same pot melt the butter in the liquid.
- Add the garlic, the capers the ginger, the dry white wine, the chilli, and stir till the beautiful butter mixture comes out.
- Throw in the clams, stir, and simmer for 3 minutes.
- Put the steaming spaghetti in a very big open bowl, quickly spoon the clams mixture over the spaghetti.
- Add parsley and mix well.
This is one heck of a dish! While eating the spaghetti with a fork, you need to use your hands to suck out the clams from their shells, a bib (bavette in French) and lots of white wine.


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