Tonight the plan was for an Italian inspired meal!

After two nights of Mexican meals, we were feeling a need for a lil’ location change 😉

Plus, I’d had these in the cabinet for way too long…

I bought them a few weeks ago, but have been scared to use them ever since. 

Yea, I said it, scared.

Canned clams don’t get the best rap in case you’re wondering. 

And with a preconceived notion that these were going to be slimy, tough and fishy — I’m not even sure why I bought them?

But tonight I got brave…

And let’s just say that bravery paid off!!! 😀

Lemon Butter Pasta w/ Clams

A canned clam’s best friends:  onion, garlic, fresh parsley and lemon.

A bit of butter and olive oil.

A quick pan sauce comes together.

Would you believe me if I told you that all this dish needed was 1 tblsp of each?!   Well it’s true.  Proof that you don’t need alot of fat to make a tasty meal 🙂

The smell of butter and onion and garlic will never cease to amaze me.

It’s just that good.

A touch of clam juice and white wine also pulled this sauce together, what doesn’t wine make better? 😉

Ever have some smaller portions of leftover pasta on hand?

Mismatched.

Yea, I used them both.  Made for some fun & different textures!

I’m in love with these cheese bits that you can pick up for dirt cheap at Whole Foods…

Anyone else?

This Parmesan was so flavorful, I think it’s time to splurge for the full block 😉 

Marketing genius…

Freshly shaved atop the lemony buttery sweet clam pasta.

This dish exceeded every expectation (or lack thereof) that I had.

The butter & olive oil was cut perfectly by the fresh lemon and parsley and the clams were perfectly tender and not fishy in the least!

This recipe is most definitely going into the rotation for easy, flavorful go-to meals.

We demolished the entire pan. 

Yummmmm!  😛

Lemon Butter Pasta w/ Clams

  • 1 tblsp butter
  • 1 tblsp olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 can clams, drained & clam juice reserved (will need 1/4 cup)
  • 1/8 cup white wine
  • fresh parsley, chopped (about 2 tblsp)
  • juice from 1/2 lemon
  • black pepper
  • pasta – about 1/2 package
  • freshly grated Parmesan

Melt the butter & olive oil in a saucepan.  Add the onion and cook over medium heat until translucent.  Add the garlic towards the end and cook for another minute or two. 

Add in the reserved clam juice, white wine, lemon juice, parsley, clams and black pepper.  Cover and let heat through for about 5 minutes (told you it was fast!)

Meanwhile, boil the pasta according to directions.  Using a pasta spoon, remove from boiling water and add to saucepan w/ claim sauce.  The extra pasta water will help to create more liquid for the sauce.

Top with grated Parm and prepare your tastebuds for excitement!

Enjoy 😀

4 Comments

  1. This looks amazing! I love linguine with white clam sauce and this looks so similar. I really need to make this. Yum! 🙂

  2. that sounds incredible! I’ve never cooked with clams – I guess I should get over it and try them already 🙂

  3. Wow. That actually sounds amazing! You may have inspired me to pick up some clams!

  4. Simple pastas are seriously the best. Glad you got over the fears and made such a gorgeous dish. I love WFs cheeses…..so fresh. I can’t help but sample while I’m shopping 🙂

  5. Pingback: Cheesy, Buttery Eggplant & Clam Casserole | CookinFanatic

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