Cavatelli With White Clam Sauce Recipe
Shell shaped pasta in a creamy béchamel sauce with garlic, crushed red pepper and clams
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Ingredients
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Pasta
Clam Sauce
Seasoning
Method
Pasta Preparation
- 1
Cook the Cavatelli
In a large pot, bring salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente, usually about 5-7 minutes. Drain and set aside.
Clam Sauce Preparation
- 2
Sauté the Garlic
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 3
Add Clams and Spices
Pour in the canned clams along with their juice, and add the crushed red pepper flakes. Stir to combine and let it simmer for about 5 minutes.
- 4
Make the Cream Sauce
Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to simmer for an additional 3-4 minutes, stirring occasionally. Season with black pepper and lemon juice to taste.
Combine and Serve
- 5
Mix the Pasta and Sauce
Add the cooked cavatelli to the clam sauce. Toss gently to coat the pasta in the creamy sauce. Cook for another 1-2 minutes to heat through.
- 6
Garnish and Serve
Remove from heat, sprinkle with fresh parsley, and serve immediately.