Seafood Pasta with White Wine Sauce
   Servings: 4
  • 1/2 package pasta of your choice
  • 1 lb frozen clams, (Thawed) or fresh clams, (without Shells)
  • 2 tbsp ghee
  • 4 cloves garlic, sliced thin
  • 2 large bunches of fresh oregano
  • 3 lemons
  • 1/4 cup white wine
  • Salt to taste
  • 1/2 tsp Saffron, threads
  1. Soak the saffron in the white wine, reserve.
  2. Cook the pasta according to the package.
  3. Prepare the lemon, quartering 2 lemons and slicing one into thin rounds.
  4. Prepare the fresh oregano by removing the stems and reserving the leaves for use.
  5. Heat ghee in a pan and add the garlic.
  6. Cook the garlic until soft and fragrant.
  7. Add the clams to the pan and cook.
  8. Deglaze the pan with the wine and saffron.
  9. Cook until liquid is reduced.
  10. Remove from heat, add cooked pasta, lemon rounds, salt and fresh oregano.
  11. Set the pan aside and allow the lemon and oregano to cook until slightly wilted by the residual heat of the dish. Serve with lemon wedges.