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Pasta with Clam Sauce

Pasta with Clam Sauce

I wanted to make a pasta without tomato sauce for once, but with fresh tomatoes instead. I also wanted to try putting some fresh herbs in the sauce from our garden (yes, after 31 years I finally have a garden). I used rosemary, thyme and parsley. If you have a different favorite herb (basil, etc.) add that instead. This dish was mainly to showcase the tomatoes and herbs. I added the fresh tomatoes at the end of the process of making the sauce, after the heat was turned off, so the tomatoes were warm and fresh and not cooked completely.

Pasta with clam sauce

June 14, 2011
: 4
: easy

By:

Ingredients
  • • 2 medium tomatoes, cut into small chunks
  • • 3 large button mushrooms, sliced
  • • 1 tablespoon fresh thyme, chopped
  • • 1 tablespoon fresh rosemary, chopped
  • • 1 tablespoon parsley, chopped
  • • 2 cloves garlic, minced
  • • 1/4 cup olive oil
  • • 2 tsp. butter
  • • 1 small can of clams (reserve the juices)
  • • heavy cream
  • • salt and pepper to taste
  • • 4 servings of angel hair pasta, cooked and drained
Directions
  • Step 1 Chop the tomatoes, mushrooms, thyme, rosemary and parsley. Mince the garlic.
  • Step 2 In a large skillet, heat the olive oil and butter on medium heat until butter is melted. Add garlic, thyme and rosemary and sauté for 1 minute.
  • Step 3 Add mushrooms and sauté until mushrooms are tender. Add clam juice and simmer for 5 minutes. Turn the heat down to low, add clams and a touch of heavy cream (I added approx. 3 Tbsp). Stir in tomatoes and turn off heat. Salt and pepper to taste. Pour on top of pasta, sprinkle with parsley and serve.

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Instructions with Photos:

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Chop the tomatoes,

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mushrooms,

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thyme, rosemary and parsley.

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Mince the garlic.

Notice that I finally have lots of natural light in my kitchen again? 2 years of living in apartments with florescent lighting and almost no windows in sunny San Diego sort of discouraged me from blogging.

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In a large skillet, heat the olive oil and butter on medium heat until butter is melted. Add garlic, thyme and rosemary and sauté for 1-2 minutes.

My picture shows all this mixed together before the butter had melted…..whatever.

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Sauté for 1-2 minutes.

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Add mushrooms and saute until mushrooms are tender.

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Add clam juice and simmer for 5 minutes.

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Turn the heat down to low, add clams and a touch of heavy cream (I added approx. 3 Tbsp).

That’s a ‘€˜touch’€™ of cream in my book.

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Stir in tomatoes and turn off heat. Salt and pepper to taste.

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Pour on top of pasta, sprinkle with parsley and serve.



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