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Pasta with Clams or Fish in Salsa Verde

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entrees
Cuisine: Basque

Ingredients

  • 3 tbsp olive oil
  • 5 cloves minced garlic
  • 1/4 cup finely chopped parsley
  • 3 tbsp flour
  • 5 tbsp dry white wine
  • 1 liter fish stock
  • Salt and pepper to taste
  • 8 ounces dry spaghetti
  • 24 clams (Littleneck or Manila work well) or 24 ounces of a mild white fish.

Instructions

Mise en place

  • Mince garlic
  • Chop the parsley leaves, discarding stems
  • Wash and purge clams, if using

Cooking

  • Set a large covered pot of salted water on high heat to bring to a boil for the pasta.
  • Heat oil in large saute pan over low heat
  • Add garlic. Saute until the garlic floats in the oil. Do not let it brown.
  • Add parsley and stir, cooking for 20 seconds.
  • Sprinkle the flour across the pan and stir, making a thick paste (roux) and cooking for 30 seconds.
  • Add the wine and stir to incorporate and cook off the alcohol.
  • Add fish stock, a cup at a time to incorporate the paste without lumps.
  • Season with salt and pepper to taste and let simmer.
  • Place pasta in the boiling water stirring to break up clumps. Cook according to package directions.
  • Place the clams or fish into the simmering sauce for 5-10 minutes. If using clams, covering the pan will speed the opening process. Discard any unopened clams.
  • Using tongs, pull the al dente pasta from the water and put it into the sauce pan to cover with sauce.

Plating

  • Place pasta in shallow bowls. Top with 4-5 clams or 6 ounces of fish per person and ladle salsa verde over the pasta. Serve with french baguette to sop up the salsa.
  • Consider adding quartered hard boiled eggs and peas to the sauce - the Basque way!
  • Pasta is truly optional, but it stretches the seafood farther and makes a satisfying meal.