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Strozzapreti with Creamy Pasta Sauce & Clams Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2-3 1x

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Ingredients

  • 1216 ounces Strozzapreti pasta (gemelli or similar works)
  • 20 ounces marinara sauce
  • 1 pound littleneck clams
  • 1/2 cup light or regular cream
  • 1/3 cup grated Parmesan cheese
  • 12 cloves garlic
  • chopped fresh basil for garnish
  • 1/3 cup vodka (optional)

Instructions

  1. Rinse clams under cool water. If any remain slightly open and do not shut after a minute, discard as these are dead.
  2. In a large lidded saucepan, combine marinara, Parmesan, garlic, littleneck clams, and optional vodka. Turn to medium heat, cover, and bring to a simmer. Simmer about 5 minutes or until clams fully open. Reduce to low heat to keep warm.
  3. Meanwhile, bring a large pot of salted water to a boil, add pasta and cook al dente, about 10-12 minutes. Strain pasta and add to the clam and marinara saucepan along with cream, toss until cream and pasta is fully mixed together and takes on a nice orange hue.
  4. Plate and garnish with freshly chopped basil.