Pasta with Clams and Shallots

I threw this together a few Sundays ago: I was think what can i do wit with my traditional Mussels sauce and change it up a bit to taste great with pasta. I reduced the liquids and added more cheese, what is better than that.


Pasta with Clams and Shallots

Ingredients

2 table spoons of olive oil
1 stick of butter, un-salted
6 to 8 cloves of garlic minced
10 shallots thinly sliced
6 to 8 sprigs of Fresh lemon thyme, stems removed
6 to 8 sprigs of fresh marjoram, stems removed
1/2 cup of fresh Italian Parsley, chopped stems removed
2 cups of dry white wine
4 oz of creme fraiche
1 1/2 cups grated asiago cheese
salt and pepper to taste
1 lb dried pasta of choice
30 to 36 little neck clams scrubbed well.

Note: if you have not used fresh clams, oysters or mussels before - keep them on ice before using but do not sit them in the ice unless they are in a bowl that drains; by sitting in fresh water it will shock and kill them (that was what i was told at the fish monger). I just place a metal bowl inside a bowl with ice and place the shell fish it that and keep them in the fridge until ready to use them,

Directions

Timing is everything with this dish

In a very large deep dish pot heat oil over medium heat, next add garlic and reduce to low. Infuse the oil with the garlic about a minute. Now add the butter once melted add the shallots, stir, cover and simmer for about 30 minutes. Stir occasionally during that time.

With a 10 minutes to go with the shallots start the pasta water and follow the directions on the box.

After 30 minutes, increase the heat to medium low and add the wine and the creme fraiche. Stir until the creme is completely incorporated into wine. Next add the thyme and the marjoram, salt and pepper to taste. Stir sauce for 5 minutes. Pasta should be about 5 minutes from being done. Turn heat up on sauce to high, once it starts to boil drop the clams in and cover. 2 minutes into adding the clams stir the pot bringing the clams from the bottom to the top. 2 more minutes in sir again. when you get to 3 to 4 minute in total wit the clams, drain pasta and add the pasta to clams - Clams should all be about open now (if not wait until most are open or about to open before adding pasta but now too long the clams will get chewy). Remove pot from heat and toss in parsley and half the cheese, stir. Transfer the all the contents of the pot into a very large bowl and add the remaining cheese and serve.

Next time i will post all the variations i have with Clams, Oysters and Mussels. I have allot of them due to we love Clams, Oysters and Mussels of them and I serve them at least once a week.

The next sauce I use cucumbers.

Enjoy cooking