It’s just not summer till you’ve sat down to a plate of clam linguine with a glass of chilled white wine. Right? This sauce is loaded with parsley and lemon, but I thought I’d serve a few garden fresh vegetables on the side to up the nutritional value of this meal, and since I don’t like linguine, I used vermicelli instead. But vermicelli with clam sauce sounds silly, so please forgive.
This recipe takes about half an hour, serves four, and it’s delicious. The parsley gives the sauce texture, perhaps too much if you like your sauce less chewy. You can substitute fresh spinach for some of the parsley, if you like. I like the challenge of chewing parsley, so I stick with that for this recipe.
large pot of water, salted (1 to 2 teaspoons
1 box of either linguini or vermicelli to serve four
|The parsley nicely greens up the clam sauce.|
The Clam Sauce
2 tablespoons avocado oil
½ red onion, finely diced
2 to 3 tablespoons oregano
20 grates black pepper
½ teaspoon smoked paprika
2 Thai chilies
2 garlic cloves
1 bunch parsley, leaves only, chopped
2 cups white wine, in total
1 can clams (approximately 15 ounces)
½ lemon, juiced
Parmesan cheese freshly grated (optional)
First, put on a large pasta pot of salted water, as it takes time to boil. Cover. Have your choice of linguine or vermicelli on standby.
Use a large pan for the sauce, on medium high heat. Pour in oil and when hot add onion, stirring occasionally till it becomes translucent and golden here and there. Pour the oregano into the palm of your hand, and rub it into the pan, then add the pepper, paprika, chilies and garlic. Continue to stir and cook till the pan becomes very fragrant. Add the parsley and stir for another two minutes or so. Add the first cup of wine along with the juice from the clams. Heat through then turn heat down to low, cover it, and get on with the fresh beans.
|Tomatoes will add a bit of braising liquid.|
Sautéed Green Beans
1 tablespoon avocado oil
½ red onion, sliced and quartered
2 big handfuls fresh green beans, trimmed and cut to preferred size
1 teaspoon oregano
salt to taste
black pepper to taste
10 to 15 cherry tomatoes
sprinkling red chilli flakes
In a medium size pan, heat oil on medium high heat. Add onion and fry till almost translucent, then add green beans along with oregano, salt, and black pepper. Stir whole tomatoes into the beans and then cover.
These beans take about fifteen minutes to become tender, so the timing of your meal rests on them. When they do become tender enough to eat, sprinkle a few flakes of chilli and they’re ready to serve.
Depending on which type of pasta you’re using, you may need to add it soon. Read box directions for length of boiling time. Be sure your pasta will be cooked and drained at the same time the beans are ready.
When beans are nearing tenderness, drain the clam juice into the parsley sauce, then add the next cup of white wine. Turn heat up to get it simmering nicely. When beans are nearly tender, add clams. Let heat through, simmering for a couple of minutes. Remove from heat and splash freshly squeezed lemon juice into the pan and stir well.
Drain pasta when al dente, and serve with sauce and vegetables on the side. I like Parmesan cheese on all pasta, but it’s up to you if you want to include it.
If you can enjoy this lemony, fragrant and spicy dish with a glass of chilled white wine, sitting in the glorious sunshine, all the better!