Creamy Pasta With Lots of Clams

Creamy Pasta With Lots of Clams

A creamy pasta with lots of asari (Manila) clams and plenty of fresh cream. The creamy texture is great, and more than anything the umami of the clams makes this so delicious ! I love this creamy pasta .

Ingredients: 2 servings

2 bunches
Asari or Manila clams in their shells
about 460 g
1 slice
1 clove
White wine
50 ml
10 to 15 g
Heavy cream
200 ml
200 ml
Krazy Salt
To taste
Olive oil
about 1 tablespoon
Coarsely-ground black pepper, optional
To taste


1. De-sand the clams and scrub clean. Cut the bacon into small pieces. Slice the garlic. Start boiling the pasta.
2. Heat olive oil in a pan and saute the garlic. When it's fragrant, take the garlic out. Add the bacon to the pan and saute. When it's a little crispy, add the clams, white wine and butter and cover with a lid to steam-cook until all the shells have opened up.
3. Take the clams out of the pan, leaving the liquid in. (If you happen to remove some of the bacon along with the clams, don't worry about it!)
4. Add the fresh cream and milk to the pan and bring to a light simmer. It will thicken a little. Season with Krazy Salt. It's OK if the sauce is just slightly thickened. Don't let it thicken too much.
5. Drain the boiled pasta and put into the pan. Add the clams back to the pan also, toss and it's done . Adjust the seasoning if needed. Transfer to serving plates. It's also delicious with parsley or coarsely-ground black pepper on top.
6. This dish is packed with the umami from the clams! The smooth creamy sauce is soo good! .

Story Behind this Recipe

I wanted to make a pasta with the clams we'd gotten when we went clam-digging. I was considering going for a light pasta but I wanted to eat a rich, creamy pasta so I added a generous amount of cream. It was surprisingly non-cloying and delicious, so I posted the recipe.