I cook
For dinner tonight is one of my first few original recipes. This is not something I got from the cookbooks, from package labels or the internet--this is something I experimented with. I mixed flavors from some of my favorite ingredients and we were all happy with the results!
Grandma Nana was watching me cook the whole time--Lucas was asleep. I couldn't help but notice the confused look on her face as I paced the kitchen back and forth--to the pantry, then the fridge, then the spice cabinet looking for ingredients to add. I'm sure in her mind she was wondering, "does she really know what she's doing???". She asked me several times what I was making and each time I responded, "uhm...pasta?". And that's because I didn't know then what I would call this recipe.
Now, I call it "Angel Hair with Prawns in Creamy Clam Sauce". I had to add milk to the sauce just so I can call it "creamy" clam sauce. I just liked the sound of it better than just "clam sauce". I would have added heavy cream if had some, but I didn't so I had to settle with milk. Yeah, Lucas' whole milk!
It turned out really great! It was light and tasty. It's fishy (surely with the prawns and the clams), but I like it. Surprise, surprise--Grandma Nana loved it too!
For those who are interested in making it yourselves, here's the recipe (note: I didn't measure my ingredients so measurements below are estimates only):
Angel Hair with Prawns in Creamy Clam Sauce
You'll need:
Angel Hair Pasta
2 - 6.5 oz cans of chopped clams in juice
1/2 lb peeled shrimps or prawns (you can put more if you want)
1/2 stick butter (about 4 tablespoons) - you can substitute with olive oil
1/2 clove garlic - minced
1/2 cup white wine
3/4 cup whole milk or heavy cream
1 tsp salt (plus 1 tsp for the pasta)
1/2 tsp freshly ground pepper
1 tsp chopped parsley
fresh basil leaves - chopped
Parmigiano Reggiano
Cook pasta in boiling water with olive oil and salt. Cook until al dente. Drain pasta and wash with cold water so it doesn't continue cooking. Set aside.
In a large saucepan, melt the butter and add minced garlic before the butter turns brown. Saute the prawns/shrimps. Add the juice from the chopped clams, wine and whole milk. Bring to boil. Add the rest of the ingredients, except the chopped basil. Toss the pasta in the sauce until properly combined. Add the chopped basil leaves and sprinkle with grated Parmigiano Reggiano. Do not let the sauce dry up. Serve moist and sprinkle with more cheese when serving.
Buon Appetito!
