Thursday, March 19, 2015

White Bean Spaghetti and Clams with Sun Dried Tomatoes

This is a recipe I created for Bella Sun Luci Sun Dried Tomato Contest.  It was so simple for a quick, hardly no time at all meal.  And the ingredients can be purchased ahead of time and stored until that need comes for a quick dish.


12 ozs pasta (I use gluten free), cooked
4 TBS olive oil (I used olive oil from my jar of sun dried tomatoes)
4 TBS butter
1/2 cup sweet onion, chopped
2 oz can anchovy, drained
2 garlic cloves, chopped
1/4 cup white wine
1/2 cup sun dried tomatoes (julienne cut in herbs and extra virgin olive oil)
1 can white beans with juice
1 can (15 oz) chopped clams with juice
1 lemon, juiced and zest
1/2 tsp coarse black pepper
1/4 cup (unpacked) fresh basil, chopped


1.  Cook pasta according to directions on package.  Drain
2.  In large skillet add oil and butter.  Heat on med/high until butter is melted.
3.  Add onions  Stir and sauté until onions become soft and translucent. Approx. 4-5 mins
4.  Add anchovy and garlic.  Stir and sauté until anchovy dissolves.  Approx. 1 min.
5.  Deglaze pan with wine, scrapping bottom of skillet to release any food that might be stuck.
6.  Add sun dried tomatoes and sauté for approx. 1 min. Stir
7.  Add to skillet, beans (with juice), clams (with juice), lemon juice and zest.  Stir and reduce heat to low.  Simmer for additional 2 mins.  Season with pepper.  Season with salt if needed.  Remove from heat. 
8.  Add pasta to skillet.  Stir to combine.  Garnish with basil.

Serves 4

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