White Wine Aji Amarillo Clams with Gluten-Free Peruvian Purple Corn Amore
Serving Size: 2-3
Prep Time:Â 10 Minutes
Cook Time:Â 20 Minutes
Total Time: 35 Minutes
Ingredients:
9 oz. Pappardelle’s Gluten-Free Peruvian Purple Corn Amore
2 lb. fresh clams, thoroughly scrubbed and purged
2 Tbsp. extra-virgin olive oil
2 Tbsp. butter, divided
1 shallot, minced
4 cloves garlic, minced
1-2 Tbsp. Aji Amarillo paste
1/2 cup dry white wine
Juice of 1/2 lemon
Fresh parsley, chopped, for garnish
Instructions:Â
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.Â
- Meanwhile, heat olive oil and 1 Tbsp. butter in a large pot. Add shallot and sauté until soft, about 2-3 minutes. Add garlic and Aji Amarillo paste and stir for 1 minute longer.
- Add white wine. Stir and bring to a simmer for 1-2 minutes.Â
- Increase heat to medium-high and add clams. Cover immediately and steam for 5-8 minutes, or until clams have opened. Remove from heat and discard clams that did not open.Â
- Stir the remaining butter into white wine sauce until fully melted and combined.
- Plate pasta and top with clams. Pour sauce over top and garnish with a squeeze of lemon juice and fresh parsley. Enjoy!