Palermo Pasta With Clam Sauce
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Melt butter with anchovy oil in heavy large skillet over medium-high heat
2
Add chopped anchovy mixture and garlic and sauté 1 minute
3
Add clam juices and wine; boil 4 minutes to reduce slightly
4
Mix in cream and clams; set aside
5
Cook pasta in pot of boiling salted water until tender but still firm to bite
6
Drain
7
Return pasta to same pot
8
Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes
9
Mix in basil; season with salt and pepper
10
Serve with lemon wedges
11
Melt butter with anchovy oil in heavy large skillet over medium-high heat
12
Add chopped anchovy mixture and garlic and sauté 1 minute
13
Add clam juices and wine; boil 4 minutes to reduce slightly
14
Mix in cream and clams; set aside
15
Cook pasta in pot of boiling salted water until tender but still firm to bite
16
Drain
17
Return pasta to same pot
18
Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes
19
Mix in basil; season with salt and pepper
20
Serve with lemon wedges