Wednesday, May 30, 2012

Pasta with Clams in a Marsala Wine Sauce

This is an easy throw together meal.  I didn't have lemons or white wine so I came up with my own version of linguine with clam sauce.  I don't think I will ever make it the other way again!


1 plum tomato diced

package of clams, drained

4 tablespoons olive oil

1/4 cup marsala wine

3 tablespoons tapenade

2 shallots

freshly grated Parmesan cheese

fresh basil for garnish

serves 2

8 ounce bag of organic fusilli pasta

Saute shallots, tomato and tapenade for 2 minutes with a little olive oil.   Add in clams and stir.  Turn up to medium high heat and add the Marsala and reduce.  Serve over pasta and garnish with Parmesan cheese and basil.

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