New Zealand White Wine Steamer Clams Pasta
New Zealand White Wine Steamer Clams Pasta. Steam clams served over Capellini pasta with a delicious sauce made with Te Pa Sauvignon Blanc.
Ingredients
- 8-10 ounces Capellini pasta 226-283 g
- 4 thick slices bacon
- 3 lbs little neck clams
- 3 tablespoon butter 43 g
- 1 tablespoon olive oil 14 ml
- ⅓ C garlic peeled and minced (113 g)
- ¼ C shallots peeled and minced (85 g)
- 1 small bunch scallions green onion diced ( about a cup)
- ½ teaspoon fresh ground pepper
- 2 tablespoon lemon juice 30 ml
- 1 C New Zealand Sauvignon Blanc Koha Sauvignon Blanc (240 ml)
- 1 C clam juice 240 ml
- 1 C reserved pasta water* 240 ml
- 1 to 1-½ C cherry or grape tomatoes sliced in half (155-180g)
- Freshly chopped Italian Parsley
- Parmesan cheese
- Zucchini ( optional for spiralized zucchini “noodles” in place of capellini
Instructions
- Soak the clams in cold water for 30-40 minutes. Scrub them and discard any with cracked shells or ones that don’t stay closed when pressed close. Change the water a few times to get rid or any sand or grit from the clams.
- In a large pot, fill with water and generously salt. Cook pasta to al dente. *Reserve 1 cup of the pasta water. Set pasta aside.
- Slice the bacon into ¼” strips, aka lardons, and cook until crispy. Set on a paper towel to drain off excess fat.
- In a large pot heat the butter and olive oil until butter is melted and bubbling and add the garlic, shallots and scallions and cook, stirring frequently, until softened, about 3 minutes. Add in the pepper and lemon juice. Drain the clams and add to the pot. Stir for one minute then add in the wine, clam juice and reserved pasta water. Bring to a boil and place a lid on top. Cook for 5-10 minutes or until all the clams have opened. Check after 5 minutes and stir then replace lid and cook for another 2-5 minutes. The clam shells are fragile so be careful when stirring so you don’t break any. Taste the broth and add more salt if desired.
- Remove the lid and let the liquid reduce slightly for about 3 more minutes. Discard any clams that didn’t open.
- Divide pasta amongst bowls then top with the clams, shell and all. Ladle a half of a cup or so of broth over the pasta in each bowl then top with the bacon slices, sliced tomatoes, chopped parsley and parmesan cheese. Serve with bread to sop up the steaming broth and a glass of cold, crisp New Zealand white wine, Sauvignon Blanc or Pinot Gris both work excellent with this dish.
Notes
If using zucchini in place of capellini pasta spiralize 3-4 large zucchini. Wash and slice off ends then cut in half width wise. Using gentle pressure on the smallest noodle setting make zucchini noodles. Sauté in a sauce pan with either two teaspoons butter or two teaspoons olive oil. Season with a little salt and pepper then place in bowls. Top with clams, broth and remaining ingredients as stated above. Since there will be no reserved salted pasta water with using zucchini noodles you can add in an extra cup of clam juice in place of the water and ½ teaspoon to 1 teaspoon sea salt or season to taste with salt. OR heat 1 cup of water to a simmer and dissolve ½ -1 teaspoon salt then add that to the pot of clams.