Garlic Clam Pasta
White Wine & Butter

A vibrant and fresh seafood pasta featuring delicate angel hair, sweet fresh clams, aromatic garlic, and a rich white wine and butter reduction.

Ingredients

• 2 servings angel hair pasta
• 500 g fresh clams
• 3 cloves garlic
• 2 stalks scallions
• 3 slices ginger
• 2 pieces dried chili peppers
• 120 ml white wine
• 30 g butter
• 2 tbsp noodle soup stock
• 1 tbsp cooking oil
• 1 tsp salt
• to taste white pepper powder
• to taste black pepper
• to taste fresh parsley

Instructions

1. 1Boil water with salt and oil

   

   Place a pot of water on the stove and bring it to a rolling boil. Add a spoonful of salt and a small amount of olive oil to the water to season it and prevent sticking.

   Tip: Try to use a wide-mouthed pot so the pasta ends do not burn easily.
2. 2Cook the pasta

   

   Submerge the dry pasta into the vigorously boiling water. Cook according to the required time, noting that angel hair pasta needs about 4 minutes while regular pasta takes around 8 minutes.

   Tip: Remove the pasta and set it aside for later use once cooked to perfection for two servings.
3. 3Strain the cooked pasta

   

   Use kitchen tongs to carefully lift the cooked noodles out of the boiling water. Transfer the pasta into a clean bowl and set it aside for assembly.

   Tip: Ensure you drain excess water thoroughly so the final dish does not become watery.
4. 4Heat oil in the pan

   

   Place a frying pan over heat and pour in a suitable amount of cooking oil. Allow the oil to heat up evenly across the base of the pan before adding aromatics.

   Tip: Be careful not to use too high of a heat at this stage, otherwise the ingredients can easily burn.
5. 5Sauté the aromatics and butter

   

   Add finely chopped scallions, ginger, garlic, and sliced dried chili peppers into the heated oil. Sauté the ingredients together until they release their rich aroma.

   Tip: Stir constantly over moderate heat to prevent the minced garlic from burning and turning bitter.
6. 6Stir-fry fresh clams

   

   Introduce fresh clams directly into the pan containing the sautéed aromatics. Turn the heat up high and toss the clams continuously to combine them with the flavors.

   Tip: Ensure the heat is high to help open the shells quickly once liquid is introduced.
7. 7Pour in White Wine

   

   Pour white wine directly into the pan over the clams and aromatics. The alcohol will evaporate during cooking, leaving behind a rich fruity aroma that enhances the seafood flavor.

   Tip: Any standard box wine works well; if you dont have white wine, you can substitute it with cooking wine combined with a little noodle soup stock.
8. 8Simmer the Clams

   

   Cover the pan with a lid and let the clams simmer and steam in the wine broth until they open up fully. This traps the heat and moisture, allowing the clams to cook evenly in their own juices.

   Tip: Keep an eye on the pan so you can remove the lid as soon as the clams pop open to prevent them from overcooking and becoming rubbery.
9. 9Season with Pepper

   

   Sprinkle a pinch of white pepper powder and freshly ground black pepper directly into the cooking clams. This adds a warm, aromatic spice note that balances the natural sweetness of the seafood.

   Tip: Always taste the broth before adding extra salt, as clams naturally contribute a significant amount of salinity to the dish.
10. 10Incorporate Butter

    

    Add small pieces of butter into the pan with the simmering clams. As the butter melts into the broth, it creates a rich, glossy emulsion that coats the seafood beautifully.

    Tip: Cut the butter into small cubes beforehand so it melts quickly and evenly into the liquid sauce.
11. 11Garnish with Parsley

    

    Sprinkle a handful of crushed parsley leaves over the clams to add a fresh herbal note and a pop of color. Freshly chopped herbs can also be used for an even more vibrant taste.

    Tip: Add the herbs near the end of cooking so they retain their bright green color and fresh fragrance.

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Frequently Asked Questions