Pierre Franey's Pasta With Clams
Updated April 6, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon olive oil
- 2medium cloves garlic, chopped fine
- 1teaspoon fresh thyme leaves
- 1cup fresh clam juice
- ¼cup dry white wine
- 1cup (or more) heavy cream
- 1cup loosely packed fresh basil leaves, plus more to taste
- 1pint shucked chowder or cherrystone clams, coarsely chopped
- Salt and freshly ground pepper
- 1pound fresh fettuccine
- ½cup grated fresh Parmesan, or to taste
Nutritional analysis per serving (4 servings)
763 calories; 33 grams fat; 18 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 42 grams protein; 1325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a 10- or 12-inch frying pan, heat the olive oil over medium heat and fry the garlic until fragrant, taking care not to burn it. Add the thyme and clam juice and reduce by half, about 4 minutes. Add the wine and reduce, about 2 minutes. Add 1 cup heavy cream and simmer till the mixture thickens slightly, about 5 minutes. Remove from heat.
- Step 2
Combine 1 cup of the basil leaves and the clams and add to the sauce. Season with salt and pepper. Set aside and keep warm.
- Step 3
Cook the fettuccine until al dente. Reserve 1 cup of the cooking water, then drain. Add the pasta to the sauce and stir to coat. Add Parmesan to taste. Correct the seasonings. If the sauce is too thick, add some of the reserved pasta water or additional cream, sparingly. Simmer the pasta and stir until sauce is the desired thickness. Add more basil to taste and serve immediately.
Private Notes
Comments
This is a French take on an Italian dish, by the French chef and New York Times columnist Pierre Franey. It's made with cream and wine and basil instead of parsley. And yes, Parmesan cheese. That said, it's delicious in itself and is a wonderful version to make particularly if all you have is canned clams, like I did. Go light on the cheese and heavy on the basil. It may not be traditional, but it makes a delicious dinner.
This is a French take on an Italian dish, by the French chef and New York Times columnist Pierre Franey. It's made with cream and wine and basil instead of parsley. And yes, Parmesan cheese. That said, it's delicious in itself and is a wonderful version to make particularly if all you have is canned clams, like I did. Go light on the cheese and heavy on the basil. It may not be traditional, but it makes a delicious dinner.
Advertisement