**Creating a Delicious Clams Pasta with White Wine Sauce**

When it comes to creating a mouth-watering pasta dish, simplicity is often the key. In this recipe, we will guide you through the process of making a classic clams pasta with white wine sauce that is sure to impress your guests.

As we begin, let's start with the preparation of our ingredients. We'll need some beautiful dried red crushed chili, which adds a nice touch of heat and flavor to our dish. Our white wine will also play a crucial role in bringing out the flavors of the clams and herbs. Additionally, we'll be using fresh pasta, specifically linguine or fettuccine, which is perfect for this type of sauce.

**Preparing the Pasta Water**

Before we start cooking, it's essential to salt our pasta water. Salt helps to season the pasta and also improves its texture. We want to make sure that our pasta water is well-salted before adding our noodles. This simple step will elevate the flavor of our dish and create a deliciously seasoned sauce.

**Cooking the Pasta**

Once we've added our noodles to the salted water, it's time to cook them. The pasta should be cooked until it's al dente, which means it still has a bit of bite or chew to it. If your pasta is overcooked, it can become mushy and unappetizing. For this dish, we're aiming for a slightly undercooked texture that will hold up nicely to the sauce.

**Preparing the Sauce**

While our pasta is cooking, let's prepare our sauce. We'll start by adding some olive oil to our hot pan, which helps to bring out the flavors of the aromatics. Next, we'll add some chopped shallot and garlic, which will provide a depth of flavor and aroma to our dish. Our dried red crushed chili will also be added at this stage, which will introduce a nice spicy kick.

**Adding Clams to the Sauce**

Now it's time to add the star of the show: clams! We'll make sure that our clams are well-scrubbed before adding them to the sauce. This is crucial, as clams can be quite dirty and we want to ensure that they're clean and free of any impurities. Once our clams are added, we'll pour in some white wine, which will help to create a light and refreshing sauce.

**Adding Herbs and Lemon**

As our sauce simmers away, let's add some chopped herbs to give it an extra boost of flavor. We'll use chives and tarragon, which will provide a fresh and green aroma that complements the clams perfectly. We'll also zest some lemon and juice it, adding both to the sauce to create a beautiful citrus note.

**Finishing Touches**

With our sauce almost complete, let's add some butter to give it a rich and creamy texture. This is where our dish truly comes alive, as the sauce starts to glaze the pasta and bring out all the flavors of the clams and herbs. Finally, we'll season our sauce with salt and pepper to taste, before serving.

**Serving and Enjoying**

Our pasta is now ready to be served! We'll divide it among plates, adding a generous portion of sauce and garnishing with additional herbs and lemon zest if desired. Because this dish is so simple yet flavorful, we recommend pairing it with the same white wine that was used in the sauce. This will create a cohesive and harmonious dining experience that's sure to impress your guests.

**Tips and Variations**

If you're looking to add some extra flavor to your dish, consider adding some other ingredients to the sauce. A sprinkle of parsley or basil can provide an added burst of freshness, while some sautéed spinach can add a nutritious and delicious touch. Additionally, feel free to experiment with different types of pasta and clams to create unique variations on this classic recipe.

By following these steps and using only the freshest ingredients, you'll be able to create a mouth-watering clams pasta dish that's sure to delight your taste buds. So go ahead, get cooking, and remember to love your food!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a pasta dish for you we have uh linguine or fettuccine in our case vongole now this is a white wine and garlic-based clam sauce so we are going to be using some beautiful fresh clams and some lovely white wine and garlic in this and here's our ingredients so we're starting off with our pasta we've got some fettuccine some beautiful white wine this is our casaba dry riesling some lemon juice some beautiful fresh clams we have some tarragon and some chives we're going to be using just a single dried chili pepper this is a thai bird's eye chili some shallot and some garlic so first things first is we're going to do a little bit of meson plus we're going to mince our shallot nice and small and we want to get this uh again very very small we want everything to be pretty fine for this you can do a more rustic version of it as well if you just chop everything a little bit bigger but we want everything for this one to be pretty small nicely minced same for our garlic now we're going to be a little bit rougher with our chop with the garlic it can be a little less organized than we did for the for the shallot but again we're just trying to get everything pretty small so that it all kind of melts together in the sauce and there we go for the garlic and then we're just going to sort of break up the chili pepper we're going to leave the seeds in take the stem off of course but it doesn't need to be super fine you don't need to run it through a spice grinder or anything this should be fine and then you get those beautiful little flecks of the dried red crushed chili in there and our white wine as i said earlier we have this beautiful dry riesling absolutely fantastic and once you've got all your mison plus ready it's time to get your pasta going because the sauce doesn't take very long to come together actually so by the time the pasta is ready the sauce should just about be ready to uh to add so we're gonna salt that water we definitely want to salt the pasta water and then we're going to add our our noodles here now you can use linguine fettuccine you could even use spaghetti for this any long noodle is perfect for this dish and then we're going to get going on our sauce so first things first we're going to add a little bit of olive oil just into our hot pan here and get all of our aromatics so we're just going to get the shallot and the garlic and that chili pepper in there and we just want to make sure that everything gets a little bit uh wilted some some color on there uh to make sure it starts to get a little translucent and cooked so we're just going to stir that up in the oil and make sure everything is well combined and we just want to get everything a little bit of a kickstart in there really wakes up that chili pepper as well you get that flavor going then we're going to add our clams now do make sure that your clams are well scrubbed uh clams can be pretty dirty we're gonna add our white wine as well but do make sure you scrub those clams and give them a good brush on both sides uh with uh with just a vegetable brush or a mushroom brush or something like that and then while that is steaming in the wine we are going to get our herbs ready so we're just going to chop up the chives and the tarragon and this is going to add a really beautiful fresh and green aroma to the sauce once it's all cooked in so so there we go you don't have to be super stringent about how big your chopping is on the herbs they're going to cook down a little bit as well and then we're going to zest the lemon and the lemon zest is going to go in there as well it gives it that beautiful lemony aroma and we're going to juice the lemon as well we're only going to use the juice of half a lemon in this particular dish so we're just going to run that through a strainer make sure we don't get any seeds in there and by then our pasta is just about ready so we're just going to pull the pasta out now if it's just a hair before al dante that's fine because it's going to cook a little bit longer in the sauce so we're going to add our lemon juice we're going to add a bunch of butter in fact just to just sort of raise that uh creaminess in there a little bit of uh unctuousness in the sauce and then all of our herbs and the uh and the lemon zest is gonna go in and we're just gonna cook that together for a little bit longer and let it reduce just a little bit now mongolia is traditionally not a particularly thick sauce it's not a creamy sauce it uh it's pretty thin honestly it's a white wine and butter sauce and we're just going to make sure that the pasta gets a little bit glazed with that beautiful sauce which has also taken in the flavor of those clams which have all opened up as you can see in there there's a couple that closed make sure you don't eat the closed ones they're probably not very good we're just going to let that cook for a little while and then we're ready to serve it's really really simple so we're just going to get a little bit of our beautiful pasta in the bowl you can also add a little bit of the pasta water to the sauce and that helps it sort of glaze the pasta a bit and then make sure that you give everyone a pretty good selection of clams now we had a bunch of clams we were only serving three people for this one so everyone gets a lot of clams which is one of my personal favorites and uh also looks great on the plate you have these beautiful clams they're all open and they they look fantastic and that's it really really delicious and simple recipe uh fantastic if you're entertaining and it does help to drink the same white wine with dinner that you cooked in the sauce it's uh it's a really nice effect and makes everything taste fantastic so we hope you like this one if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your food youand welcome back to love your food this week we have a pasta dish for you we have uh linguine or fettuccine in our case vongole now this is a white wine and garlic-based clam sauce so we are going to be using some beautiful fresh clams and some lovely white wine and garlic in this and here's our ingredients so we're starting off with our pasta we've got some fettuccine some beautiful white wine this is our casaba dry riesling some lemon juice some beautiful fresh clams we have some tarragon and some chives we're going to be using just a single dried chili pepper this is a thai bird's eye chili some shallot and some garlic so first things first is we're going to do a little bit of meson plus we're going to mince our shallot nice and small and we want to get this uh again very very small we want everything to be pretty fine for this you can do a more rustic version of it as well if you just chop everything a little bit bigger but we want everything for this one to be pretty small nicely minced same for our garlic now we're going to be a little bit rougher with our chop with the garlic it can be a little less organized than we did for the for the shallot but again we're just trying to get everything pretty small so that it all kind of melts together in the sauce and there we go for the garlic and then we're just going to sort of break up the chili pepper we're going to leave the seeds in take the stem off of course but it doesn't need to be super fine you don't need to run it through a spice grinder or anything this should be fine and then you get those beautiful little flecks of the dried red crushed chili in there and our white wine as i said earlier we have this beautiful dry riesling absolutely fantastic and once you've got all your mison plus ready it's time to get your pasta going because the sauce doesn't take very long to come together actually so by the time the pasta is ready the sauce should just about be ready to uh to add so we're gonna salt that water we definitely want to salt the pasta water and then we're going to add our our noodles here now you can use linguine fettuccine you could even use spaghetti for this any long noodle is perfect for this dish and then we're going to get going on our sauce so first things first we're going to add a little bit of olive oil just into our hot pan here and get all of our aromatics so we're just going to get the shallot and the garlic and that chili pepper in there and we just want to make sure that everything gets a little bit uh wilted some some color on there uh to make sure it starts to get a little translucent and cooked so we're just going to stir that up in the oil and make sure everything is well combined and we just want to get everything a little bit of a kickstart in there really wakes up that chili pepper as well you get that flavor going then we're going to add our clams now do make sure that your clams are well scrubbed uh clams can be pretty dirty we're gonna add our white wine as well but do make sure you scrub those clams and give them a good brush on both sides uh with uh with just a vegetable brush or a mushroom brush or something like that and then while that is steaming in the wine we are going to get our herbs ready so we're just going to chop up the chives and the tarragon and this is going to add a really beautiful fresh and green aroma to the sauce once it's all cooked in so so there we go you don't have to be super stringent about how big your chopping is on the herbs they're going to cook down a little bit as well and then we're going to zest the lemon and the lemon zest is going to go in there as well it gives it that beautiful lemony aroma and we're going to juice the lemon as well we're only going to use the juice of half a lemon in this particular dish so we're just going to run that through a strainer make sure we don't get any seeds in there and by then our pasta is just about ready so we're just going to pull the pasta out now if it's just a hair before al dante that's fine because it's going to cook a little bit longer in the sauce so we're going to add our lemon juice we're going to add a bunch of butter in fact just to just sort of raise that uh creaminess in there a little bit of uh unctuousness in the sauce and then all of our herbs and the uh and the lemon zest is gonna go in and we're just gonna cook that together for a little bit longer and let it reduce just a little bit now mongolia is traditionally not a particularly thick sauce it's not a creamy sauce it uh it's pretty thin honestly it's a white wine and butter sauce and we're just going to make sure that the pasta gets a little bit glazed with that beautiful sauce which has also taken in the flavor of those clams which have all opened up as you can see in there there's a couple that closed make sure you don't eat the closed ones they're probably not very good we're just going to let that cook for a little while and then we're ready to serve it's really really simple so we're just going to get a little bit of our beautiful pasta in the bowl you can also add a little bit of the pasta water to the sauce and that helps it sort of glaze the pasta a bit and then make sure that you give everyone a pretty good selection of clams now we had a bunch of clams we were only serving three people for this one so everyone gets a lot of clams which is one of my personal favorites and uh also looks great on the plate you have these beautiful clams they're all open and they they look fantastic and that's it really really delicious and simple recipe uh fantastic if you're entertaining and it does help to drink the same white wine with dinner that you cooked in the sauce it's uh it's a really nice effect and makes everything taste fantastic so we hope you like this one if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below and remember to love your food you\n"