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Cape May Winery & Vineyard  

Sunday Dinner Recipe Vol. 6


April 26th 2020

Rosé All Day!
Chef Mike's latest recipe puts all of our favorite ingredients into one bowl.

White Clam Pasta

Grocery List:
Clams, little necks- 50 each

CMW Rosé- 4 oz
Olive oil- 2 tbsp
Garlic, sliced- 2 tbsp
Red pepper flakes- pinch
Basil, fresh- 2 tbsp
Butter- 2 oz
Pasta, angel hair- 1 pound

Preparation:
*First scrub clams then Soak clams in ice water for an hour.
*Open clams with a clam knife, be sure to save all the liquid from the clams. I open in into a bowl.
*Once all are open strain the clam juice through a fine mesh strainer and inspect for any shell fragments and reserve.
*Rinse the clam under cold water to remove any sand.

*Put a pot of salted water on for pasta.
*In a sauce pot lightly brown garlic. Add red pepper flakes and basil. Cook for 30 seconds. Add
wine and cook for 1 minute, add clams and clam juice. Let simmer for 3 minutes.
*Add pasta to boiling salted water and cook for 6 minutes.
*Keep clam sauce on low flame while pasta cooks.
*I add about a cup of the pasta water when pasta is close to being done to the clam sauce. At
this time add butter. Taste. Most likely it has enough salt, clams are naturally salty.
*When pasta in finished place in 4 bowls. Evenly ladle the clam sauce over pasta.
Serve with garlic bread
Yum!

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