Depot Recipe Clams Bucatini 3h3r41
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THE DEPOT RESTAURANT’S CLAMS BUCATINI
Amount 3 Cups 1 Pinch 12 oz 2 TBSP 2 TBSP ¼ Cup 2 TBSP 1 TBSP 2 TBSP 1 lb 12 oz 1 bunch
Ingredients Water Salt Dry bucatini pasta Fresh garlic, chopped Unsalted butter White dry wine, ie Pinot Gris Lemon Juice Chili flakes Olive oil Fresh Willapa Bay steamer clams Chopped razor clams canned with juice Italian flat leaf parsley, chopped
Preparation: In one large pot of boiling water add pinch of salt. Add pasta cook until al dente, 7 – 8 minutes. Drain and hold. Place garlic, wine, lemon juice, chili flakes and olive oil in sauté pan and cook on high heat until liquid has evaporated and garlic is fully cooked. Add fresh steamer clams, chopped razor clams with juice, and cooked pasta. Reduce heat to simmer. Cover. When fresh clams open their shells, its done. Top with fresh chopped Italian parsley. Serves 2.
1208 38th Pl Historic Seaview, WA 98640 360-642-7880 [email protected]
Amount 3 Cups 1 Pinch 12 oz 2 TBSP 2 TBSP ¼ Cup 2 TBSP 1 TBSP 2 TBSP 1 lb 12 oz 1 bunch
Ingredients Water Salt Dry bucatini pasta Fresh garlic, chopped Unsalted butter White dry wine, ie Pinot Gris Lemon Juice Chili flakes Olive oil Fresh Willapa Bay steamer clams Chopped razor clams canned with juice Italian flat leaf parsley, chopped
Preparation: In one large pot of boiling water add pinch of salt. Add pasta cook until al dente, 7 – 8 minutes. Drain and hold. Place garlic, wine, lemon juice, chili flakes and olive oil in sauté pan and cook on high heat until liquid has evaporated and garlic is fully cooked. Add fresh steamer clams, chopped razor clams with juice, and cooked pasta. Reduce heat to simmer. Cover. When fresh clams open their shells, its done. Top with fresh chopped Italian parsley. Serves 2.
1208 38th Pl Historic Seaview, WA 98640 360-642-7880 [email protected]
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