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Epicurious

Palermo Pasta with Clam Sauce

3.8

(38)

Good accompaniments to this Sicilian-style pasta are an arugula and fig salad, breadsticks, and gelato with amaretti.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

5 tablespoons butter
6 caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped
5 garlic cloves, finely chopped
2 10-ounce cans baby clams, drained well, juices reserved
3/4 cup dry white wine
1/2 cup whipping cream
1 pound spaghettini
1/2 cup (packed) sliced fresh basil
Lemon wedges

Preparation

  1. Step 1

    Melt butter with anchovy oil in heavy large skillet over medium-high heat. Add chopped anchovy mixture and garlic and sauté 1 minute. Add clam juices and wine; boil 4 minutes to reduce slightly. Mix in cream and clams; set aside.

    Step 2

    Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add sauce; toss over medium-high heat until sauce coats pasta thickly, about 5 minutes. Mix in basil; season with salt and pepper. Serve with lemon wedges.

TagsPastaWhite WineWineAlcoholBeveragesSpaghettiSicilianItalianEuropeanClamShellfishSeafoodAnchovyFishMainStarterDinnerNut FreeEasySauteBon Appétit
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