calc10 oz of canned Baby Clams, drained
calc14 oz of mixed seafood, such as shrimp, squid, and mussels, thawed if frozen
calc2 tbsp Pure Olive Oil
calc2 cloves of garlic, finely chopped
calc 2/3 cup of white wine
calc 2/3 cup of fish stock
calc2 tbsp of chopped tarragon
salt and pepper
calc12 oz of PRIMO Rotini
Chopped fresh parsley
calc info

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Heat the oil in a large skillet. Add the garlic and the clams to the pan and cook for 2 minutes, shaking the pan to be sure all the clams are coated in oil. Pour the wine and the stock over the mixed seafood and garlic and bring to a boil. Cover the pan, reduce the heat, and leave to simmer for 8-10 minutes.

Meanwhile, cook the pasta in a saucepan of boiling, salted water for 8-10 minutes or until al dente. Drain thoroughly. Stir the tarragon into the sauce and season with salt and pepper. Transfer the pasta to a serving plate and pour over the sauce. Serve immediately.

Garnish with fresh chopped parsley.

COOK'S TIP: Red clam sauce can be made by adding 8 tbsp of sieved tomatoes to the sauce along with the stock. Follow the same cooking method.


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