Feb 21

Sunchoke Cream Clam Pasta
Posted by Taylor Shellfish
Serves 4-6
Ingredients:
- 1 medium-sized sunchoke roughly chopped
- ½ fennel bulb, roughly chopped
- 1 tablespoon sugar
- ½ lemon, sliced into quarters, seeds remove
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1 lb dry spaghetti noodles
- 1 tablespoon butter
- 1 lb Taylor Shellfish manila clams
- 1 Cup dry white wine
- ½ cup sundried tomatoes
- ½ cup parmesan, grated
- ¼ cup basil ribbons
Instructions:
- Preheat your oven for 350℉.
- In a small dutch oven, cover yout sunchokes, fennel, lemon with heavy cream and stir in the sugar and salt.
- Roast the sunchoke and fennel for forty minutes before removing from your oven and heating a salted pot of water.
- With an immersion blender or inside the base of a blender or food processor, blend the cream sauce until smooth and set aside.
- Cook your clams in white wine in a large saucepan, covering for 5-7 minutes or until most of the clams have opened.
- Jostle the remaining shells, and remove any that have stayed shut. As your cook your pasta, reserve about a half cup of pasta water to keep on the sidelines, in case you’d like to loosen up your sauce later on.
- Drain cooked pasta and toss in the pan you cooked the clams in, with the wine steeped with clams, and remove from heat.
- Slowly drizzle sunchoke cream into the pasta at a half cup at a time, until the noodles are coated.
- Use any pasta water here if you feel your sauce is too thick, and use tongs to thoroughly mix the clams back into the noodles.
- Serve with sundried tomatoes, parmesan and basil across the top of the plates as a garnish.