Thai Red Clam Sauce Pasta

Thai Red Clam Sauce Pasta takes an Italian standby and gives it a Thai twist.  A classic Pasta alle Vongole in Rosso is enhanced with fresh, savory elements from Thai cuisine to create a rich, aromatic and colorful fusion dish.  We created this recipe after several trips to Thailand and Vito made the connection between Thai and Italian cuisines, which both use local ingredients at the height of their seasonal freshness, often combining them with noodles or pasta or rice to create Thai Red Clam Sauce Pasta.

While spaghetti or linguine are the traditional pasta used for this dish, one could substitute rice noodles or shirataki noodles, as we did.  Begin your dinner with an appetizer of Fresh Figs and Prosciutto followed by Thai Red Clam Sauce Pasta, accompanied by a cold, crisp, dry white wine.

Thai Red Clam Sauce

Prep Time: 20 minutes, Total Time: 50 minutes. Serves 2.

Support Cook and Eat at Home. Purchase a PDF of the Thai Red Clam Sauce Pasta recipe for $1.00

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Pasta alle Vongole

Pasta alle Vongole is “Pasta with Clams” in Italian.  Traditionally made with either spaghetti or linguine, this recipe is also in bianco or, as they say on the East Coast “white clam sauce” as opposed to in rosso, which adds tomatoes to the dish.  With a simple list of ingredients and easy to prepare, Pasta alle Vongole is a summertime classic.  Start off with a Wilted Arugula Salad, then prepare Pasta alle Vongole while enjoying a glass or two of very dry white wine; dinner has never been easier.

Pasta alle Vongole

Prep Time: 15 minutes, Total Time 30 minutes.  Serves 2.

Support Cook and Eat at Home. Purchase a PDF of the Pasta alle Vongole recipe for $1.00

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