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Emergency Pasta

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Saffron Pasta With Clam Sauce

Sliced tomato and marinated artichoke salad

Lemon tart with fresh berries

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Sometimes, when friends drop by unexpectedly, dinner has to come from food you’ve got on-hand. A good, quick idea in just such an emergency is Saffron Pasta With Clam Sauce.

Any one of several varieties of commercial clam sauce may be used. The ones we tried had oil on top of the sauce, but we poured it off and used it to saute the garlic. Blend a little flour into the oil to give the sauce enough body to cling to the pasta.

A can of whole baby clams was added to intensify the clam flavor and provide larger chunks than those in the sauce. Whipping cream adds richness--after adding it, simmer a little until the sauce thickens slightly.

There are many flavored pastas on the market. We chose saffron--it has enough flavor to stand up to, but not overpower, the clam sauce. Saffron also gives the pasta an appealing yellow color. Just cook the noodles, toss with the sauce and serve.

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Sliced tomato and marinated artichokes make a colorful and tasty accompaniment. End the dinner with a lemon tart, preferably topped with fresh berries. If your bakery doesn’t make tarts, a lemon pie will do.

SAFFRON PASTA WITH CLAM SAUCE

Staples

2 cloves garlic

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1 tablespoon flour

Salt

White pepper

1 tablespoon oil

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Shopping

1 (10 1/2-ounce) can white clam sauce

1 (10-ounce) can whole baby clams

1/2 pint whipping cream

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1/2 pound saffron noodles

1 small bottle dry white wine

1 lemon

Wedge of aged Parmesan cheese

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Optional Side Dish Shopping

2 tomatoes

1 (12-ounce) jar marinated artichoke hearts

Lemon tart

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Fresh berries

1. Heat a pot of water to boiling for noodles while preparing clam sauce. Add salt to taste.

2. Mince 2 cloves garlic. Grate some aged Parmesan cheese as desired.

3. Measure 1 tablespoon oil from top of 1 (10-ounce) can white clam sauce into large skillet. Add garlic and saute until tender.

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4. Blend in 1 tablespoon flour until smooth.

5. Stir in remaining white clam sauce, blending until smooth.

6. Stir in 1/4 cup dry white wine, 1/2 cup whipping cream, then 1 (10-ounce) can whole baby clams with liquid.

7. Heat to boiling, then reduce heat and simmer until sauce is slightly thickened, about 10 minutes. Season to taste with salt and white pepper. Keep warm.

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8. Add 1 (8-ounce) package noodles to boiling water and cook 3 to 4 minutes or until tender yet firm. Drain.

9. Toss warm sauce with noodles and serve with lemon wedge and grated Parmesan cheese.

Makes 4 servings.


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