Local Clam Pasta

By Gibby

Charleston South Carolina Boathouse Restaurant Recipe

Ingredients

• 60 Breach Inlet Littleneck Clams
• 4 tbsp Olive Oil
• 3 Shallots, minced fine
• 6 cloves Garlic, minced
• 4 cups White Wine
• 1 cup Tomatoes, diced
• 1 lb Bacon, small diced (preferably applewood smoked)
• 2 lb Spinach
• 3 tbsp finely chopped Herbs, such as parsley, chives and basil
• Salt & Pepper, to taste 2 lb cooked Pasta, either linguine or fettucine 2 cups Parmesan Cheese

Preparation

Step 1

Heat the olive oil and bacon in a large skillet over medium heat.
• Add the clams and cover with a lid, steaming the clams for about 4 minutes.
• Add garlic and shallots and sauté for 1 minute.
• Add the wine and cover again until the clams open.
• Add the tomatoes, spinach, and butter. Swirl butter into the sauce to make it creamy and shiny.
• Season with salt and pepper and add the herbs.
• Pour the clams over hot pasta and garnish with parmesan cheese.