PASTA WITH WHITE WINE RECIPES

PASTA WITH A GARLIC, BUTTER AND WHITE WINE SAUCE

Pasta with a Garlic, Butter and White Wine Sauce image

A simple pasta dish, tossed in a sauce made with garlic, vegan butter, shallots and white wine. Toss in vegan chick'n, halved fresh cherry tomatoes or mushrooms to taste! Finish with a squeeze of lemon or some fresh grated vegan parm.

Provided by erin wysocarski

Number Of Ingredients 12

Ingredients

1/4 cup vegan butter
2 shallots, minced
6-8 cloves of garlic, minced
2 TB olive oil
1/3 cup white wine
1 tsp garlic powder
1/3 cup reserved pasta water
2 servings pasta (I used 200 g Bucatini pasta)
a few TB olive oil and a generous amount of salt, to season the pasta water
12 oil-cured olives, pitted and chopped
a handful of fresh parsley, chopped
crusty bread, warmed in the oven or toaster, with extra vegan butter to slater it with

Steps:

to prepare the sauce
to finish

PASTA WITH WHITE WINE CLAM SAUCE RECIPE - FOOD.COM

Pasta With White Wine Clam Sauce Recipe - Food.com image

This is a light, delicious clam sauce in a white wine sauce. I used 1/2 of a very large (51 oz) can of chopped clams, which I bought at a warehouse store, and a moderately good white wine. I used the hollow tubed thick spaghetti, perciatelli, so the flavor of the sauce permeates the pasta. Prepare your ingredients for the sauce while the water is boiling. After the water for pasta is boiling, this recipe takes only minutes to put together. I adapted this recipe from one given to me by a friend whose mother was an embassy chef.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

25 ounces clams, canned with their juice
2 -3 tablespoons olive oil
10 -15 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 cup white wine
1 pinch crushed red pepper flakes (optional)
1/4-1/2 teaspoon salt
3 tablespoons flour
3/4 lb perciatelli (hollow tube spaghetti)
1/2 lemon

Steps:

Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
Add about 1 cup of clam juice from canned clams, white wine, and salt.
If desired, add pepper flakes.
Cook until bubbling.
Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
Pour drained perciatelli into the skillet, and mix well.
Add squeeze of fresh lemon.

Nutrition Facts : Calories 817.5, FatContent 13.2, SaturatedFatContent 2, CholesterolContent 70.1, SodiumContent 1617.2, CarbohydrateContent 106.3, FiberContent 4.7, SugarContent 4.2, ProteinContent 51.1

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