Clam Pappardelle
• 1 lb Sea Watch Hand Shucked Raw Sea Clams, thawed & juice reserved
• 1/4 cup Olive oil|1/2 cup Red onion, sliced|
• 2 Tbsp Garlic, minced
• 1/2 cup Sun-dried tomatoes, sliced
• Salt & black pepper, to taste
• 2 Tbsp Lemon juice
• 2 lbs Pappardelle, prepared
• 1 1/4 cup Spinach, packed
• 2 Tbsp Parsley, chopped & divided
• Garnish parmesan cheese, shaved
Directions
- In a large sautй pan, heat up the olive oil on medium heat.
- Sautй the red onion and garlic for 1-2 minutes, or until the onions are translucent.
- Add in the Sea Watch Hand Shucked Raw Sea Clams, sun-dried tomatoes, salt and black pepper, then cook for another minute.
- Deglaze the pan with the lemon juice and reserved clam juice, then cook for another 3-4 minutes, or until the sauce has reduced.
- Fold in the spinach, pappardelle and 1 Tbsp of parsley until it is evenly coated with the sauce and remove from heat.
- Place the pappardelle in a serving bowl, then garnish with the remaining parsley and top with parmesan cheese.
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