Recipes
Clams with Roast Garlic Sauce
This recipe appears in The World Is Your Oyster from our Summer 2024 issue.
Clams with Roast Garlic Sauce
Ingredients
- 24 little neck clams
- 1 lb. cooked spaghetti
- 2 cups garlic roasted in olive oil
- 1 cup white wine
- 2 lemons, juiced
- 1/4 cup grated Parmesan
- 2 sticks butter
- 1 cup clam juice
Instructions
Prep
- Roast the garlic: In a baking dish add 2 cups garlic cloves and 3 cups olive oil. Cover tightly with foil and bake at 350 degrees for 40 minutes. Cool, drain garlic, and purée. Reserve oil for other cooking uses.
- Cook the spaghetti. Keep warm or boil while you make the clams.
Make the clams
- Scrub clams.
- Heat wine and clam juice in a sauté pan; add clams and cover. Cook until they open, about 5-7 minutes.
- Add roasted garlic purée and butter. Toss well.
- Add spaghetti, parmesan, lemon juice, and parsley. Season and enjoy.
