Musings of a Museum Fanatic: Campanelle with Creamy Tomato-Clam Sauce

3.12.2015

Campanelle with Creamy Tomato-Clam Sauce

 

Now that I've been feeling better for the past couple of weeks Kevin and I have been cooking or way through my Pampered Chef cookbooks again. Earlier this week we came across a recipe we both really enjoyed.

Since embarking on our culinary journey I've learned that with pasta dishes like these to halve the recipe, this one was really simple to halve. With this recipe we had to improvise a bit too. I forgot to stop and get some French bread for the recipe and meal but we did have sandwich thins. Using the Food Chopper on them didn't work so well but cutting them up into little bits worked. We also did end up using an entire cup of sauce.


Ingredients: 
Pasta & Topping
8 oz uncooked campanelle pasta
2 slices French bread
2 Tbsp snipped fresh parsley
tbsp butter

Sauce
2 cans (6 ozl9o ~ each) minced clams, undrained
1 C. jarred vodka marinara sauce
2 garlic cloves, pressed
1 lemon

Directions:
1. Bring salted water to a boil in (4-qt.) Casserole. Cook pasta according to package directions. Drain and set aside.

2. As pasta cooks, prepare topping. Chop bread using Food Chopper. Snip parsley using Kitchen Shears. Place butter into (8-in.) Saute Pan; melt over medium heat. Add bread crumbs; stir with Classic Scraper 2-3 minutes or until bread crumbs are crisp and golden. Remove pan from heat, cool slightly. Stir in parsley.


3. For sauce, strain clam juice into same Casserole with Can Strainer. Add vodka sauce and pressed garlic. Juice lemon to measure ~ tbsp juice; stir into sauce.



4. Bring to a simmer over medium heat. Remove from heat and stir in pasta and clams; cover and let stand 3-5 minutes or until heated through.

4. Divide pasta among serving plates and sprinkle with bread crumb mixture.


5. Enjoy!

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