Creamy Clam Spaghetti Primavera
Nothing brings me more joy than feeding my family. This recipe is a family favourite in our home (and with my pals too!!). So much so, that both my boys requested this dish as their ‘last supper’ before they headed off to university in the fall.
No doubt your family and friends will enjoy this delicious (and simple to prepare) pasta dish as much as mine do.
Creamy Clam Spaghetti Primavera
Ingredients
- 1 tbsp (15 mL) butter
- 1 onion, diced
- ½ tsp (2 mL) each of salt and pepper
- ¼ tsp (1 mL) ground nutmeg
- 1 jar (236 mL) clam juice (or 1 cup (250 mL) fish or chicken stock)
- 1 cup (250 mL) 35% whipping cream
- 1 can (142 g) whole baby clams, drained (or 2 cups (500 mL) chopped cooked chicken breast)
- Finely grated zest and juice of one lemon
- 3 cloves garlic, minced
- 1 pkg (454 g) Italpasta Artisan Spaghetti
- 1 carrot, cut in thin matchstick pieces
- 1 cup (250 mL) frozen peas, thawed
- 1 cup (250 mL) halved grape tomatoes
- ½ cup (125 mL) chopped fresh mint
- ½ cup (125 mL) chopped fresh dill
- ½ cup (125 mL) chopped fresh parsley
- 1 ½ cups (375 mL) parmesan cheese, divided
Directions
- Melt butter in a large skillet over medium heat. Cook onion until the edges just start to brown, about 2 to 3 minutes. Add spices, clam juice, cream and clams. Bring to a gentle boil and simmer for about 5 minutes until the sauce has reduced slightly. Remove from heat. Stir in lemon zest, juice and garlic. Set aside.
- Cook pasta according to package directions. Drain well and place back in the pot you boiled it in.
- Add sauce, carrots, peas, tomatoes, fresh herbs and 1 cup (250 mL) of parmesan cheese to the pot with hot cooked pasta. Toss well.
- Garnish each portion evenly with remaining parmesan cheese.
- Makes 6 servings.
If you like this recipe, check out my superbowl and valentines recipes for more inspiration.
