Lemon Basil Pappardelle Alle Vongole (with clams)

When we are trying to imagine a seafood dish to go with pasta, lemon flavor always comes to mind.  You can modify this recipe to include any seafood you like, if clams aren’t your thing.

Lemon Basil Pappardelle Alle Vongole (with clams)
Lemon Pasta and Seafood! You can put the sauce for a food mill if you prefer a smoother sauce - or - You can omit the tomatoes completely if you prefer a clear topping for your pasta.
  • 1 Pound Flour City Pasta Lemon Basil Pappardelle
  • 2 pounds fresh clams
  • 2 large cloves garlic, peeled and chopped finely
  • about 20 sprigs fresh Italian parsley leaves chopped
  • ½ cup olive oil
  • 2 pounds fresh, ripened tomatoes
  • Salt and pepper to taste
  1. Scrub clams very well and soak in cold water with a little coarse sea salt for about thirty minutes.
  2. Combine garlic and parsley
  3. Place oil in medium saucepan over medium heat.
  4. Add chopped garlic and parsley an saute two minutes
  5. Cut tomatoes into 1-inch pieces and add to sauce pan
  6. Cook for 25 minutes stirring occasionally.
  7. (at this point if you prefer a smooth tomato sauce you can put this mixture through a food mill and return to sauce pan.)
  8. Add clams to the sauce.
  9. Bring several quarts of water to boil. Add pasta and cook al dente (up to 10-11 minutes)
  10. When clams open, serve with sauce over cooked pasta.


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