Wuffy had a sudden urge for pasta with a white clam sauce today. Whipped this up from a tin of chopped clams and a small bottle of clam juice. This is a fairly quick meal; start to finish should be about 15-20 minutes, tops.

This is likely the most non-traditional clam sauce you're likely to find! *grins* Wuff added a bit of Sriracha hot sauce for a very subtle warmth, and the addition Asian Fish Sauce takes this FAR from any normal Italian dish. The garlic, oregano, parsley, etc., are much more expected entries.

The clams were slightly subdued in this, mellowed by the white cream sauce, and the addition of fish sauce gave the dish a more subtle Umami touch. A 'pure" clam sauce, with just the juice, garlic, a bit of butter, etc., gives a much more prominent clam flavor, but Vrghr found that this was quite nice! Wuff made that whole plate disappear! *grins*

Be careful if you decide to add any salt; the clams and fish sauce are Very salty to start with, and if you're using salted butter, it will be even more so. It balanced very nicely with the cream and other ingredients "As Is", but adding more salt isn't likely necessary.

Enjoy this somewhat unusual creamy clam sauce as a change! It's quite yummy! And it certainly makes a lovely and refreshing change from the traditional red sauces!

Creamy Garlic Clam Sauce w/Angle Hair Pasta

Ingredients:
Angle Hair Pasta
1 can (6.5 oz) Chopped or Minced Clams
1 btl (8 oz) Clam Juice
½ C Half n Half
3 Tbs Butter (divided)
2 Tbs Fish Sauce
2 Tbs Flour
2 tsp lemon juice
2 tsp Minced Galic
1 tsp Sriracha Hot Sauce
1 tsp Parsley
¼ tsp Oregano
¼ tsp ground Black Pepper
Sprinkle of Sweet Paprika (Garnish)
(reserved pasta water, if needed)

(For the Pasta Water)
1 Tbs Oil
1 Tbs Salt
2 Tbs Parsley
2 tsp Galic Garni (or Granulated Garlic)

Directions:
In a large pot, add 2-3 quarts water, and the oil, salt, parsley and garlic garni and bring to a rolling boil. Add the pasta, and cook until just al dente (~6 minutes).

In a large chef's pan or fry pan, heat 1 Tbs of the butter over medium high heat. When foaming stops, add the minced garlic and sauté until fragrant (about 45 seconds).

Add the chopped/minced clams with the juice in the can, and the fish sauce and Sriracha. Cook until liquid are reduced by about 2/3s (~3 minutes).

While the liquid is boiling down, mix 1/3 C of clam juice with ~ 2 Tbs of flour into a slurry. When the liquids have reduced, pour in the slurry and whisk into the mixture. Cook until the raw flour flavor cooks out (~1-2 minutes).

Add the remaining clam juice, and the half n half, parsley, oregano, and pepper. Whisk until completely combined with the thickened clam juices. Reduce heat to medium and allow to simmer while draining pasta.

Drain the pasta, and collect about a cup of the pasta water. Do not rinse the pasta!

Cut the remaining butter into small pieces and whisk into the sauce. If the sauce is too thick for your taste, thin it with additions of the collected pasta water, as desired, whisking each addition in to see how the sauce thins before adding more.
Add the drained pasta and toss to combine. Drizzle the lemon juice on top to "brighten" the flavors, and stir in. Allow to heat together for about a minute.

Plate, and garnish with parsley and a small sprinkle of paprika, if desired.
DEVOUR!

(Makes 1-2 servings)