Clams & Malfadine
Clams & Malfadine. Turning our classic clams and spaghetti into clams and malfadine. Still the same simple recipe that we love but with a super fun cut of pasta. And perfect for a Saturday night at the beach !!
Ok you guys know it’s back…our famous Saturday farmers market beach dinner in the summers. Well actually this classic was back on my birthday last weekend, but we were taking a break from the blog. So here you have it….the very best Saturday night beach dinner.
Every weekend are the beach, my mom and I go to the farmers market. We get all the delicious seafood there that is so fresh. And we always get clams because our favorite is clams and spaghetti. But tonight we are slightly changing it up and doing a clams and malfadine. Still the classic and the favorite but with a different cut of pasta. And malfadine is so fun for this one.
I don’t have much to say about this recipe because it’s so easy to make and we just love it so much. The clams from the farmers market just elevate this dish because they are simply the best. And of course we picked up our other favorites…some scallops and this week some salmon. The salmon was so fresh that we decided to do it poke style with some mango avocado salsa of course.
Everything was so delicious and I was super full after this one. Plus, I made my classic margs…so I am getting all my summer vibes back. And I am absolutely loving it !! Happy Saturday guys !!
Ingredients
1/2 cup olive oil
2 garlic cloves; chopped
1/4 cup chopped flat leaf parsley
1 + 1/4 cup dry white wine
1/2 teaspoon red pepper flakes
50 - 75 little neck clams
1/4 cup butter
1 pound malfadine
Directions:
Soak the clams in several changes of cold water until the sand has been removed.
In a large skillet over medium-high heat, add the olive oil, garlic, parsley, wine, and red pepper flakes. Bring to a boil and cook for 10 - 15 minutes until sauce is reduced and flavorful. Add the clams and cover the pot. Cook until clams have opened. Add the butter, stirring occasionally until melted.
Cook the pasta and drain. Add the pasta to a serving bowl. Add the clams and the sauce. Toss well to combine (if you need more sauce to coat the pasta, add 1 - 2 cans of chopped clams with the juice).
