top of page

< Back to Entrees

Fresh Pasta with Clams

IMG_20181227_162057201.jpg

Instructions for Clams:

  1. Until ready to use; store clams in a dish with a damp towel over them and place in the fridge.

  2. An hour before starting the dish; scrub clams and put them in cold salt water for 20 minutes. Transfer just the clams to another bowl with fresh cold salt water for 20 minutes. Repeat one more time.

Ingredients:

olive oil & butter

celery, chopped

onion, chopped

4 oz hot Italian sausage 

2 garlic cloves, minced

1 pound of littleneck or Manila clams, cleaned

1/4 cup dry white wine

1 tbl butter

1 tbl parsley chopped

Pasta:

1 1/2 cup flour

2 eggs

tsp salt

1-2 tbl water

Instructions for Pasta:

  1. In a bowl, combine the flour and salt. Turn flour out on a clean surface, make a mound and create a large well in the middle.

  2. Put eggs and water into the well. Using a fork, slowly start stirring the edges of the flour into the eggs. Continue to stir the flour together with the eggs until a dough begins to form and you can gather it into a ball, using your hands.

  3. Cut the ball into 2 equal pieces. Cover with plastic wrap and let rest for one hour.

  4. Working with each piece separately, roll out on a floured surface until very thin. You want the dough to be as thin as possible, almost so that you can see through it. Use additional flour as needed.

  5. Cut the dough into 1/4 inch strips. Using floured hands, gather strips of pasta into a nest and let rest for about 20 minutes to dry out.

  6. You can also take small pieces of dough and roll into small noodles. Also set aside to dry.

Instructions for Final Dish:

  1. Saute onion and celery in olive oil and butter. Add sausage and cook until browned, add garlic and cook another minute or so. 

  2. Add wine and clams. Cover and cook about 5 minutes. Shaking skillet occasionally. Discard any unopened clams.

  3. As clams are cooking, cook pasta in large pot of salted water. About 3 minutes until al dente. Drain reserving 1 cup of pasta water.

  4. Add butter, parsley, pasta and 1/2 cup pasta water to clams. Cook until sauce coats pasta. Add more water if needed. Season to taste.

​

bottom of page