Delicate strands of saffron are paired with a creamy Alfredo sauce which is served over linguine and clams to make an upscale entrée that is sure to please. Garnish with chopped parsley.
- 1 pound (about 24) small fresh clams, scrubbed clean
- 1 cup white wine
- 2 teaspoons chopped garlic
- 1 container BUITONI Refrigerated Alfredo Sauce (10 oz.)
- 1/2 teaspoon saffron strands*
- 1 package BUITONI Refrigerated Linguine (9 oz.)
- 2 tablespoons chopped parsley (optional)
STEAM clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid.
HEAT sauce, reserved cooking liquid and saffron in small saucepan over low heat for 5 minutes. Stir until blended and saffron imparts a yellow color to sauce.
PREPARE pasta according to package directions.
TOP pasta with sauce and clams. Garnish with chopped parsley. Serve immediately.
*Saffron strands can be found in the spice section of major grocery and specialty stores.
Tip: If fresh clams are hard to find, substitute 1 can (6.5 ounces) chopped clams, drained. Simmer Alfredo sauce, 1/2 cup wine, clams, 1 teaspoon chopped garlic and saffron strands for 10 minutes, then follow the instructions above.
Review This Recipe
This was amazing. I couldn't find fresh clams, so I used two cans of minced clams instead of one, and I served it with garlic bread and Chablis. It was incredible.