Clam Pasta



2 C canned clams, with juice (see the link in my store)

2 large garlic cloves, roasted 

1 T olive oil

1/4 C butter

1/4 c grapeseed oil  (or olive)

1/2 C Sauvignon Blanc or another crisp white wine 

1/3 C of chopped fresh parsley

1 16 ounce box of pasta 

Salt and pepper to taste 


To roast garlic:

Slice off the top of a head of garlic to expose the cloves

Coat with olive oil 

Wrap in aluminum foil

Roast for 30 minutes at 400 degrees 

Squeeze out 2 or 3 cloves for this recipe and refrigerate the rest 

Mince the garlic 

Melt butter in a large skillet, add garlic and cook for a minute over low heat

Add grape seed oil and cook for a few more minutes 

Add wine and cook for a few more minutes 

Add clams with juice 

Heat over medium heat until it starts to boil

Cook pasta according to directions on box

Drain pasta and add clam sauce

Sprinkle with parsley and pepper from the grinder and a little salt if needed