Cooking With Beer, Whiskey and Spirits

A Perfect Combination:

When I think of the tastiest combination in the world, I think of white wine, clams, and pasta. So of course I need to share my own recipe! I’ve seen a lot of recipes online with some sort of combination of Garlic, Onions, and/or Shallots. I chose to make this recipe with Shallots, tomatoes (for flavor, not color), fresh basil and Artichoke Hearts. These 4 ingredients come together to make a mouth watering recipe that will definitely not disappoint!!

Ingredients:

• 1 Cup White Wine
• 1 Cup Water
• 2 Shallots chopped
• 1 pound Fresh Clams (Or 2 6.5 oz cans of chopped clams)
• 12 oz of Artichoke Hearts
• 2 Roma Tomatoes (Cut in half)
• 1/2 cup of Fresh Basil (Whole leaves)
• 1 egg yolk
• 12 oz Linguine pasta
• Parmesan cheese (Optional)
• Salt and Pepper to taste

Directions:

Okay so you’re probably wondering how this is a white clam sauce if there’s tomatoes in it… well, you just want the juice of the tomatoes to mix with your Clam Sauce while it’s reducing. Trust me, those tomatoes really add an amazing taste to this clam sauce.

Step 1- Add 1 Cup of White wine and 1 cup of water to a sauce pan and set the burner to Medium.

Step 2- Add your fresh clams and tomatoes once the water and wine starts to simmer. Let the clams cook for 5-10 minutes. Hold onto your Basil and Shallots for now. You will start to cook them in Olive oil on the next step.

Step 3- Grab a Sautéing pan or a deep frying pan and add about 3 Tbsp of Olive Oil to the pan, set the heat to Medium-High. Once the Oil is up to temperature, add in your Shallots and Basil. Stir your ingredients until the shallots are slightly golden brown and remove from the heat.

Step 4- Grab your sauce pan with the clams and strain the liquid into a small bowl. You only want the liquid and the clams. Discard the tomatoes.

Step 5- Take the liquid that you now have in the small bowl and add it to your Shallots, Olive Oil and Basil that are in the Sauteing pan.

Step 6- Take your 1 egg yolk and add it to the mixture. Vigorously stir the mixture until the Olive oil and Clam Sauce is mixed together. This is called emulsification and will provide consistency in your sauce.

Step 7- Put your sauce back onto the burner and set the heat to medium. Let your sauce simmer uncovered until it has reduced to half of its original volume.

Step 8- Grab a pot for boiling pasta!! Start boiling your water on high with a few pinches of salt added to the water. Once the water starts boiling, add your 12 oz of Linguine and let it cook until the water starts getting cloudy. Take about a cup of the pasta water and add it to your clam sauce. Allow the clam sauce to further reduce with the added pasta water. Occasionally stir the water.

Step 9- Once the Linguine is cooked Al Dente, Strain the pasta and return it to the pot. Once the pasta is added back to the pot, dump your clam sauce over the pasta and mix it all together. (You can mix Parmesan cheese in while stirring the linguine and clam sauce to provide extra flavor and thickness) This is also the time to add your clams back to the pasta so they can be mixed in.

Once everything is mixed together, grab a plate and enjoy your Amazing Pasta!!!!!!