I like to serve this quick and easy sauce over a long, thin pasta such as linguine or spaghetti. Fresh parsley, either curly or flat-leaf Italian, introduces beautiful color and a shot of fresh herb flavor. The finely chopped, or grated, carrots cook quickly while adding a hint of sweetness and more fresh color.
Two 6-ounce cans chopped clams
1/4 cup plus 2 tablespoons olive oil, divided
1/4 cup chopped green onion or shallot
4 carrots, peeled, and shredded or chopped fine
4 cloves garlic, minced
1/4 cup dry white wine
1/2 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
Salt to taste
Freshly ground black pepper to taste
In a large skillet over medium-low heat, heat 2 tablespoons olive oil. Add the chopped onion and the grated carrot. Cook stirring until soft about 5 minutes. Stir in the chopped garlic and cook for 2 more minutes until the garlic is fragrant and softened. Stir in the white wine, increase the heat to medium high and cook until the wine is reduced and slightly thickened about 2 minutes. Slowly whisk in 1/4 cup olive oil, and the clam juice. Bring to a boil and cook for about 2 more minutes to thicken.Stir in the chopped parsley, red pepper flakes and reserved clams. Heat through about 1 minute and season to taste with salt and fresh black pepper. Serve immediately over fresh, hot pasta.