Clams in White Sauce with Chickpea Pasta

Main Dish

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- One (1) tbsp. butter

- 1/2 shallot, thinly diced

- Five (5) garlic cloves, minced

- Five (5) baby bella mushrooms, diced

- One (1) red tomato, diced

- Salt and pepper to taste

- 1/4 tsp. dried basil

- Two pinches of chili flakes

- 1/2 lb. chickpea spaghetti

- Fifteen (15) little neck clams

- Two (2) 10oz cans of whole baby clams

- One (1) cup of dry white wine

- 3/4 cup parsley, chopped



- Cook pasta in salted water, drain and set aside.

- In a large skillet on medium heat, add butter and cook shallots until they become translucent.

- Add garlic.  Once they become aromatic, add mushrooms and red tomatoes.  Cook for approximately two minutes.

- Season with pepper flakes and salt and pepper to taste.

- Turn heat to low, add the 15 shelled little neck clams and cover with lid for 6-8 min.

- Remove lid, turn heat to medium high and add in wine.  Continue to cook clams with no lid for 3-4 minutes.

- Add two cans of whole baby clams and 1/2 cup of parsley.

- Add cooked pasta and toss.  

- Garnish with 1/4 cup parsley and parmesan.


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