Wednesday, April 20, 2011

Spaghettini with Clams and Cream Sauce

Another in series of comfort food recipes. This one is basically Spaghetti con Vongole recipe but without the shrimps.

1 Tbs. olive oil
3 or 4 shallots, finally chopped
3 Tbs. chopped parsley
1 can of baby clams, drained and separated
1 c. of white wine
1/2 cup 35% cream or whipping cream
Nutmeg, pinch
Hot pepper flakes, to taste
1/2 tsp. white pepper
1/4 tsp. dried tarragon
Truffle oil, dash (optional)

Cook spaghettini till al dente, drain, foss with 1 tsp of olive oil and keep warm.
Heat frying pan and when hot add olive oil and then shallots. Sauté for few minutes but don’t allow to brown. Pour in wine and cook off. Add clam juice and cook till only about 1/4 cup remains. Add clams and sauté for about 2 minutes. Add cream and cook under medium heat till sauce starts to thicken. Add parsley, tarragon, nutmeg, white pepper, chili pepper flakes and optional truffle oil.
When pasta is cooked al dente, drain and toss with the cream sauce.

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