Tagliatelle with Garlic Clam Sauce
Tagliatelle with Garlic Clam Sauce is the perfect pasta for entertaining! It comes together in a flash and it’s creamy, garlic clam sauce made with white wine and parmesan cheese is to die for!
I’ve made this garlic clam sauce countless times, tweaking it and trying it with different pastas. I had something similar in Venice when we visited Italy in October of 2017 which is where I drew the inspiration from!
It’s always a hit with dinner guests and I love how quickly it comes together. In the time it takes you to cook the pasta you can have the garlic clam sauce whipped up and ready to serve! There is nothing fancy or complicated about this Tagliatelle with Garlic Clam Sauce, but your guests will be impressed for sure!
What goes into Garlic Clam Sauce:
Chopped Onions – give the sauce flavor and texture
Fresh Garlic – gives the sauce a lot of it’s flavor, we use a lot of garlic – 6 whole cloves!
Dry White Wine – base of the sauce, helps to bring all the flavors together
Fresh Lemon Juice – brightens and lightens up the flavor, works well with the clams
Parmesan Cheese – makes the sauce creamy
Flour – we use just a little bit, it helps to thicken the sauce
Chopped Clams – the star of the show, use a high quality canned clam (or real clams if you have access to fresh ones)
Egg – the egg holds the sauce together and acts as another thickening agent
Salt and Pepper – seasons the dish
How to Serve Tagliatelle with Garlic Cream Sauce
Once the sauce is prepared we will toss it with the pasta. Make sure the pasta is evenly coated and then top with pieces of crumbled bacon. This is totally optional, but I don’t suggest skipping because bacon makes everything better 🙂 You will also want to serve the Tagliatelle with Garlic Cream Sauce with a sprinkle of parmesan cheese and some fresh parsley.
Tagliatelle with Garlic Clam Sauce
Description
Tagliatelle with Garlic Clam Sauce is the perfect pasta for entertaining! It comes together in a flash and it’s creamy, garlic clam sauce made with white wine and parmesan cheese is to die for!
Ingredients
1 pound tagliatelle pasta
2 tbsp unsalted butter
1 cup white onion, chopped
6 cloves galic, crushed
1 tsp salt
1/4 tsp black pepper
3/4 cup dry white wine, divided
1 lemon
3/4 cup parmesan cheese, divided
1 tbsp white all-purpose flour
2 6.5oz cans chopped clams, drained
1 egg
6 strips bacon, cooked and crumbled
fresh parsley
Instructions
Cook tagliatelle according to package directions
While the pasta is cooking, melt butter in a large skillet over medium heat
Add the onions, sauté 2-3 minutes
Add the garlic, salt and pepper sauté another 2-3 minutes
Add 1/2 cup white wine
Slice the lemon in half and squeeze the juice into the skillet
Bring the lemon juice and white whine to a low boil
Add 1/2 cup parmesan cheese, stir with a wooden spoon
Add the flour, use your wooden spoon to make sure it all dissolves
When the flour has dissolved, add the clams, mix
Crack the egg into the skillet, using a fork scramble the egg so it cooks evenly into the sauce
If the sauce seems to thick at this point, thin it out with the remaining white wine
Place the cooked tagliatelle in a large bowl, pour the sauce over the pasta and toss gently to coat
Top with the crumbled bacon pieces, fresh parsley and more parmesan cheese for serving
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