Clams in white wine sauce, suitable for every moment!

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Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Stir in clams until heated through. Unfortunately, often cheaper wine is used, leading to the infamous hangover the next morning.

Prepare frozen baby clams OR 2 lbs of fresh clams.
Use salted butter.
You need red pepper flakes.
Provide garlic powder.
Use salt.
Prepare Small pinch of black pepper.
Prepare minced shallot.
You need to prepare minced garlic cloves.
Use dry white wine.
Prepare dry spaghetti noodles.
Use olive oil.

Short Tips:

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Fill large pot with cold water and allow to come to boil. Once water comes to a boil, add a few pinches of salt and I teaspooon of olive oil. Add pasta to cook..
Melt butter in large fry pan. Add minced garlic and shallot. Sautee until they become translucent. Add clams and continue to stir. Add salt/pepper/pepper flakes. Stir all ingredients to incorporate everything together over medium heat. Add white wine and place lid tightly over clams to continue cooking until clams open.. about 8 minutes..
Once pasta is ready, add pasta to pan. Add a few tablespoons of the pasta water to tighten up sauce. Finally finish with a sprinkle of Parmesan cheese and red pepper flakes. Allow to sit a few minutes (it will thicken up slightly). Serve with crusty bread and a glass of white wine!.

Be sure the clams are all tightly closed when you purchase them. Put the drained clams in the pot along with the remaining ingredients except the. When wine is bubbling, add vongole. Cover and steam over a medium - high heat, shaking occassionally to help vongole open. If sauce is too thick a little extra water or white wine to achieve desired consistency, if it is too thin, add more of the cornflour mixture and stir until sauce thickens. ¼ Cup of White Wine.

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