Recipe: Spaghetti with White Clam Sauce
Ingredients
- 1 pound spaghetti - linguini - fettuccini
- 2 jars baby clams with juice
- 1 pint heavy cream
- 3 cloves garlic
- 1-2 anchovy fillet
- 1/2 tsp hot red pepper flakes
- 1 egg yolk
- 1/4 cup grated parmesan
- basil to garnish
- crushed croutons to garnish
- salt to taste
Instructions
Step 1
Add 1 pint heavy cream,2 jars baby clams with juice (you’ll need about 2 cups total, juice and clams – this is probably 4 or 5 cans from the supermarket, if you can’t find the ones in the jar I’m using),
1-2 anchovy fillet,
3 cloves garlic,
and 1/2 tsp hot red pepper flakes
into a dutch oven over a heat.
Bring it to a simmer. Turn off the heat.
Step 2
Separate your egg yolk make sure there is no white. Whisk the egg yolk well.Add it in the dutch oven. Give it a stir.
Add 1 pound spaghetti. Give it a stir.
Let sit covered for 5 minutes.
Step 3
Add 1/4 cup grated parmesan. Stir well.
Step 4
To serve, garnished with crushed croutons and basil.