Creamy Clam Pasta with Garlic Chips Recipe

It completely slipped my mind that I promised a recipe on using the leftover broth from the clams. If I wasn’t browsing through my photos, I would have completely forgotten. Please don’t let me do that again!

So I’ve been re-watching Gordon Ramsay’s The F Word lately. Not purposely, but my friends haven’t seen it so it’s always on in the background. Regardless of what I think of him, I like how the show has many different segments so it’s more informative and is less repetitive than his other shows like Hell’s Kitchen or Kitchen Nightmare. His most parodied segment is when he cooks at home and effortlessly creates these elaborate dishes without a recipe and narrates with 1-2 word instructions, always ending with a dramatic “DONE”. (Search F Word on Youtube)

I’m rambling. The only reason I bring it up is this recipe can seriously be “DONE” this way. It follows the Clams Marinères with Soffritto recipe but anytime you have leftover broth from steamed shellfish, even from dining out, save it to make this the next day. This creamy pasta, already garlicky from the broth, is enhanced by garlic chips for additional crunch and flavor. The pea shoots’ fresh, green taste lightens up the rich, savory sauce.

Ingredients

Leftover shellfish broth
Garlic, sliced thinly and evenly
Pasta
Pea shoots
Cream
Parmesan cheese
S&P to taste

Method

Deep fry garlic.

Cook pasta.

Heat broth. Stir in cream.

Add pasta.

Grate cheese.

Season.

Add pea shoots and garlic chips.

Creamy Clam Broth Pasta with Garlic Chips: DONE.

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