Creamy Penne with Clams and White Wine Sauce

Penne in Barca with Clams Recipe

Category: Pasta Dishes
Servings: 4

Ingredients

Instructions

1. Prepare the Clams
   Start by cleaning the clams. Check each one to ensure the shells are not broken or empty, and discard any damaged ones. Tap the remaining clams gently against a sink or cutting board to check for any sand inside. Healthy clams will stay closed, while those filled with sand will open. Place the clams in a bowl with coarse salt and cover with water. Let them purge for at least 30 minutes to ensure they are sand-free.

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2. Prepare the Bechamel Sauce
   In a small saucepan, melt the butter over medium heat. In a separate pot, heat the milk gently. Once the butter is melted, add the flour to form a roux, stirring constantly. Gradually add the warm milk to the roux while continuing to stir to avoid lumps. Let it cook for about 5 minutes, then remove it from the heat. Set aside the bechamel sauce, covering it with plastic wrap to prevent a skin from forming.

3. Prepare the Aromatics
   Finely chop the parsley, garlic, and chili pepper. Set aside. In a frying pan, heat a little extra virgin olive oil over medium-high heat. Add the finely chopped onion, garlic, and chili, and sauté for 2-3 minutes until the onions soften and become translucent.

4. Cook the Clams
   Add the clams to the frying pan and pour in the white wine to deglaze the pan. Stir gently and cook for 5-7 minutes until all the clam shells open. Discard any clams that remain closed. Continue cooking to let the clam juices infuse the sauce.

5. Cook the Pasta
   While the clams are cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following the package instructions. Once the pasta is ready, reserve a small cup of pasta cooking water, then drain the rest.

6. Finish the Dish
   Add the cooked pasta to the frying pan with the clams, letting it cook for another 4-5 minutes. The pasta will absorb some of the clam juice, creating a deliciously creamy texture. Stir occasionally to ensure the pasta is evenly coated with the sauce.

7. Combine the Bechamel and Eggs
   With the heat off, gently fold in the prepared bechamel sauce. Add the egg yolks and parsley, stirring everything together until well mixed and creamy. The residual heat from the pasta will gently cook the egg yolks, enriching the sauce with a velvety texture.

8. Serve
   Plate the Penne in Barca, making sure to distribute the clams evenly among the pasta. Serve immediately while hot, garnished with a sprinkle of fresh parsley. Enjoy your delicious, creamy pasta dish with the briny taste of clams and a touch of heat from the chili!

Nutritional Information (Per Serving)

Pro Tip: To ensure your pasta stays creamy, make sure to finish cooking the penne in the clam sauce for a few extra minutes. This allows the pasta to soak up all the delicious flavors and achieve a rich, velvety texture.

This Penne in Barca is perfect for a cozy dinner or a special gathering. The combination of tender clams, creamy bechamel, and fragrant parsley creates a dish that’s both satisfying and elegant. Enjoy the flavors of the sea with every bite!