|
|
|
Anna P. emails us: “We were at Old Spaghetti Factory in Fairfield, Ohio, and were served a marvelous white-clam sauce on angel-hair spaghetti. Could you get the recipe?”
Old Spaghetti Factory is a national chain, primarily located in California. It’s sauces are made fresh daily and served on angel hair, whole wheat or gluten-free pasta made of 100 percent durum semolina.
White Clam Sauce
3 ounces butter
2 cloves garlic, minced
1/2 medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons flour
2 tablespoons white wine
2 6-ounce cans clams, chopped
1 quart half and half
1/4 teaspoon ground thyme
1/4 cup fresh parsley, chopped
salt and white pepper to taste
Combine butter, garlic, onion and celery in a saucepan. Sauté over medium-low heat until transparent. Add the flour and mix to make a roux.
Drain clams, reserving juice. In a separate saucepan, combine clam juice, half and half, wine, thyme and salt and white pepper. Heat until just below boiling. Add to roux, and cook until sauce thickens. Add clams, stirring gently to mix. Serve over spaghetti. Garnish plates with fresh parsley. Serves 6 to 8, easily downsized.
Send questions/comments to jim.hillibish@cantonrep.com
Anna P. emails us: “We were at Old Spaghetti Factory in Fairfield, Ohio, and were served a marvelous white-clam sauce on angel-hair spaghetti. Could you get the recipe?”
Old Spaghetti Factory is a national chain, primarily located in California. It’s sauces are made fresh daily and served on angel hair, whole wheat or gluten-free pasta made of 100 percent durum semolina.
White Clam Sauce
3 ounces butter
2 cloves garlic, minced
1/2 medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons flour
2 tablespoons white wine
2 6-ounce cans clams, chopped
1 quart half and half
1/4 teaspoon ground thyme
1/4 cup fresh parsley, chopped
salt and white pepper to taste
Combine butter, garlic, onion and celery in a saucepan. Sauté over medium-low heat until transparent. Add the flour and mix to make a roux.
Drain clams, reserving juice. In a separate saucepan, combine clam juice, half and half, wine, thyme and salt and white pepper. Heat until just below boiling. Add to roux, and cook until sauce thickens. Add clams, stirring gently to mix. Serve over spaghetti. Garnish plates with fresh parsley. Serves 6 to 8, easily downsized.
Send questions/comments to jim.hillibish@cantonrep.com
