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White Clam Sauce for Pasta
1 tsp extra-virgin olive oil
1 Tbsp minced garlic
2 lb fresh clams, rinsed and scrubbed with a brush
1/4 cup white wine
1 1/2 Tbsps lemon juice
1 1/2 cups clam juice
1/4 tsp freshly ground black pepper
1 Tbsp water
2 tsp cornstarch
2 Tbsp chopped fresh parsley
In a large sauté pan, combine olive oil and garlic. Sauté briefly over medium heat. Add clams and continue to sauté. Add wine and cook until most of wine has evaporated. Add lemon juice, clam juice and black pepper. Simmer until clams open, about 5 minutes. Remove clams.
In a small bowl, combine water and cornstarch and mix to form a thin paste. Add to sauce and cook until thickened. Add fresh parsley.
Divide clams into 4 portions. Serve clams over 1 cup cooked pasta with 1/2 cup sauce.