Garlic olive oil ·
Potatoes Pastas and Grains ·
Sauces and Flavoring Ideas ·
Seafood ·
SELECT Delicate olive oil ·
Sicilian Lemon balsamic ·
Vongole Balsamica
Vongole Balsamica
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 1 garlic clove, minced
- 1 tablespoon Fustini's Garlic olive oil
- 1 tablespoon butter
- 1 small shallot minced
- 10-15 fresh clams, washed and scrubbed (or 1 small can chopped clams, strained)
- 3 tablespoons white wine
- 1 teaspoon Fustini's Sicilian Lemon balsamic
- 1 cup cooked pasta, with water reserved
- 1 tablespoon Fustini's Delicate SELECT olive oil
- mixed herbs, chopped (parsley, thyme, rosemary)
Directions
- Heat the olive oil and butter in a sauté, pan over medium heat. Add the garlic and shallot and cook for 30 seconds. Add the fresh or strained clams, wine and Sicilian Lemon balsamic. Cover and cook for 3-5 minutes or until clams open. Uncover, add the cooked pasta and toss to coat. If the sauce seems dry, add a little of the reserved pasta water. Serve immediately with a drizzle of SELECT olive oil and fresh herbs.
Leave a comment