Sunday, April 3, 2011

Spaghetti with White Clam Sauce

A dish inspired by the Spaghetti with White Clam Sauce from The Spaghetti Factory by Lacey Johnston.
Serves 4 - 6

  • 1/2 cup Unsalted Butter
  • 1 clove Garlic, chopped
  • 1/4 cup All-Purpose Flour
  • 1/8 tsp Nutmeg, freshly grated
  • 1 cup Romano Cheese, grated
  • 1/4 tsp White Pepper
  • 1/4 tsp Kosher Salt
  • 16 oz. Clam Juice
  • 12 oz. Chopped Clams with Juice
  • 1/2 White Onion, diced
  • 1 pkg. Spaghetti
  • Half & Half
  1. You will need 5 cups liquid for the sauce.  In a large measuring cup, add clam juice, drain clams reserving their juices and then add half & half until you have 5 cups liquid. Set aside.
  2. Meanwhile, cook pasta according to package directions, drain, set aside.
  3. In a large saucepan, melt butter and sauce onion until tender over medium-high heat.
  4. Add garlic, cook 1 minute more.
  5. Add seasonings and flour, stir till pan is dry and flour is no longer visable (about 30 seconds).
  6. Add liquids, clams and cheese. Reduce heat to medium.
  7. Stir constantly with a flat bottom wire whisk until sauce begins to thicken. If sauce doesn't thicken within 10 minutes, in a small bowl mix together 1 tbsp butter and 1 tbsp flour till smooth, add to sauce (should thicken quickly after that).
  8. Add pasta to pan, toss to coat. Serve.

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