Imagine twirling your fork into a plate of perfectly cooked orecchiette pasta, each little "ear-shaped" piece nestled in a luxurious white clam sauce that whispers of coastal Italian summers. This isn't just a recipe; it's a culinary journey that transforms simple ingredients into a restaurant-worthy dish you can create in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this Orecchiette White Clam Sauce promises to elevate your cooking game with minimal effort and maximum flavor!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Orecchiette pasta
- Canned clams
- Garlic, minced
- Olive oil
- Red pepper flakes
- Parsley, chopped
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: Orecchiette pasta, canned clams, minced garlic, olive oil, red pepper flakes, chopped parsley, salt, and pepper.
- Bring a large pot of salted water to a boil. Once boiling, add the Orecchiette pasta and cook according to the package instructions until al dente, usually about 9-11 minutes.
- While the pasta is cooking, heat a large skillet over medium heat. Add a generous amount of olive oil, about 2-3 tablespoons, to the skillet.
- Once the olive oil is hot, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, or until it becomes fragrant and slightly golden, being careful not to burn it.
- Add red pepper flakes to the skillet, adjusting the amount based on your heat preference. Sauté for an additional 30 seconds to infuse the oil with the heat of the flakes.
- Open the canned clams, reserving the juice. Add the clams (along with the reserved juice) to the skillet. Stir well to combine and let it simmer for about 5 minutes, allowing the flavors to meld.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Add the drained Orecchiette to the skillet with the clam sauce. Toss gently to combine, adding some reserved pasta water as needed to create a silky sauce that clings to the pasta.
- Season the dish with salt and pepper to taste. Stir in the chopped parsley for a fresh flavor and vibrant color.
- Remove from heat and let the dish rest for a minute. Serve hot, garnished with additional parsley and a drizzle of olive oil if desired.
Tips
- Always use fresh, high-quality ingredients - especially good olive oil and fresh garlic.
- Don't overcook the pasta; aim for al dente to maintain the perfect texture.
- Reserve pasta water is crucial - it helps create a silky, emulsified sauce that clings to the pasta.
- Be careful not to burn the garlic; it can turn bitter and ruin the entire dish.
- Adjust red pepper flakes to your heat preference - start with less, you can always add more.
- Fresh parsley makes a huge difference in brightening the final dish, so don't skip it.
- For an extra luxurious touch, consider adding a splash of white wine when sautéing the garlic.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
