Chanterelle and Clam Pasta
Chanterelle and Clam Pasta
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
A silky, briny, earthy pasta that combines golden chanterelles and tender baby clams in a glossy, lemon-scented cream sauce. It tastes like linguine alle vongole meets a mushroom pasta, with simple pantry ingredients and twenty-minute ease.
Ingredients
- 6 to 8 ounces chanterelle mushrooms, cleaned and torn
- 1 can baby clams with their juice
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot (or half a small onion), finely minced
- 3 cloves garlic, minced
- 1 splash white wine (optional but ideal) or 1 tablespoon lemon juice
- 1 cup heavy cream or 3 tablespoons crème fraîche
- 6 to 8 ounces pasta (linguine, fettuccine, spaghetti, or short pasta)
- Salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- Fresh parsley, chopped
- Parmesan, for finishing
- Extra lemon, to taste
Directions
Prep your mushrooms If the chanterelles are large, tear them into bite-size pieces. Wipe off dirt with a damp towel (don’t soak them).
Boil your pasta Bring a large pot of salted water to a boil. Cook pasta until al dente and save ½ cup of pasta water before draining.
Brown the chanterelles This step is the key to flavor. Place a large skillet over medium high heat. Add 1 tablespoon olive oil + 1 tablespoon butter.
When hot: Add the chanterelles in a single layer. Don’t stir them for the first minute or two.
Let them brown deeply and develop crisp edges. Sprinkle a pinch of salt. Cook until golden and the pan smells nutty.
Add aromatics Reduce heat to medium. Add the minced shallot and cook until softened, about 2 minutes.
- Add garlic and cook 30–45 seconds until fragrant.
Deglaze the pan Add a splash of white wine (2 to 3 tablespoons). Scrape up any browned bits.
Let it simmer down for about 20 to 30 seconds until almost evaporated. If not using wine, add a squeeze of lemon.
Add clams Pour the whole can of baby clams with their juice into the pan. Stir gently and bring to a light simmer.
Let them warm through for 1 minute. Do not overcook or they can toughen.
Add cream Pour in the cream or stir in crème fraîche.
Keep the heat at medium low. Simmer for 2 to 3 minutes until the sauce thickens slightly.
- If it gets too thick, add a splash of pasta water.
Season with black pepper and a pinch of red pepper flakes if you like. Taste before salting. Clam juice adds plenty of natural salt.
Add the pasta Add drained pasta to the skillet. Toss with tongs to coat thoroughly.
- Add small splashes of pasta water (a tablespoon at a time) until the sauce turns glossy and silky.
Finish Turn off heat. Stir in the remaining 1 tablespoon butter to finish and give the sauce a velvety shine.
- Add chopped parsley and a squeeze of fresh lemon to brighten everything.
Serve Twirl into bowls. Top with grated parmesan, more parsley, and fresh cracked pepper.
Recipe Note
- If your sauce gets too thick, add small splashes of pasta water until it becomes glossy and silky.
- Always taste before salting because clam juice adds natural salt.