얼큰한 해장 백합 원팬파스타 레시피

Hi everyone! Today, I made pasta with clams.

I usually don’t really like one-pan pasta, but I have to admit, this turned out pretty good haha.

While I was making it, I felt like something was missing, so I added one anchovy, and it gave me exactly the flavor I wanted.

And personally, when it comes to pasta with clams, I prefer it this way rather than a creamy, emulsified sauce. I like my pasta nice and juicy with lots of clam broth.
Please respect my preference haha.

1. Some people say you don’t need to purge clams, but I always do.
I once had an insanely salty experience, so I don’t want to risk it.
2. Sauté minced garlic in olive oil, then add some parsley stems and sauté them together.
Add white wine, then add the purged clams.
I also added some tomatoes because I love them.
3. Cover with a lid and cook until the clams open.
Remove the clams and set them aside.
Using the same pan, add water and bring it to a boil.
Add the linguine and cook the pasta in the broth.
4. Season with salt, black pepper, red pepper flakes, and chicken stock.
5. I felt like it was missing just a little something, so I added one anchovy.
Once the pasta has absorbed the seasoning and the broth has reduced a little, add the clams back in.

Finish with some chopped parsley, and it’s done!


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