Who doesen’t love past? Any hands? Exactly! Pasta comes is so many different shapes and sizes and that makes it such an exciting dish. I love my pasta on the simple and on the fancy side but fancy doesn’t always equal complicated.
Michael has left for Iceland on Saturday so I am a single for a few days. Usually, I love getting my pasta machine out and making homemade pasta but yesterday I just grabbed some Barilla Mafaldine and made a quick seafood pasta.
I also have an obsession with ricotta lately. This creamy Italian classic cheese is so wonderful on pizza, pasta & bruschetta. If you haven’t tried it yet check your local store and get some.
Cook your pasta of choice and prep your sauce in the meantime.
The ingredients per serving/ person
1/2 cup of frozen clams
1 tsp olive oil
onion, diced (to your liking)
garlic, diced (to your liking)
1 tsp capers
1 tsp pesto verde
1/4 cup low fat cream
fleur de sel, white pepper, fresh herbes
2 tsp ricotta
Sauté the onions and garlic in olive oil. Add the clams and let simmer for a few minutes. Then add the cream, capers, pesto. Let the sauce reduce a little bit and use salt, pepper and herbs to taste.
Top your pasta with this creamy clam sauce and add the ricotta.