Strozzapreti with Creamy Pasta Sauce & Clams Recipe
A rich and creamy pasta sauce made with a simple marinara, cream, and Parmesan cheese. Tossed with littleneck clams and strozzapreti.
Servings: 4
Ingredients
- 12-16 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
- 1-2 cloves garlic
- chopped fresh basil for garnish
- 1/3 cup vodka optional
Instructions
- Rinse clams under cool water. If any remain slightly open and do not shut after a minute, discard as these are dead.
- 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.
- 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.
- Plate and garnish with freshly chopped basil.
Nutrition
Serving: 1g | Calories: 715kcal | Carbohydrates: 106.9g | Protein: 26.7g | Fat: 20.2g | Saturated Fat: 9.6g | Cholesterol: 129mg | Sodium: 1618mg | Fiber: 5.6g | Sugar: 21.8g