This Homemade Pasta with Clam Sauce is a wonderful combination of homestead skills with an Italian classic recipe. Authentic. Rustic. Heavenly. Enjoy.
Making pasta from scratch is easier than you think with this homestead spin on an Italian classic.
Homemade Pasta With Clam Sauce
Pasta
- 2 cups flour
- 3 eggs
Clam Sauce
- 3 pounds clams
- ¼ cup butter
- 2 Tbsp. garlic (minced)
- 1 cup dry white wine
- 1 dried chili (minced)
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- Parsley
- Sea salt and pepper
Pasta
Pulse flour in food processor to aerate. Turn food processor on – add eggs one at a time. Once the dough becomes a coarse meal, remove from the food processor and place onto a floured countertop.
Knead the dough gently into a flat sheet, adding more water if necessary to combine.
Run through a pasta machine to reach desired thickness. Slice dough sheet with spaghetti cutter or knife.
Clam Sauce
In a large cast iron skillet melt butter over medium heat. Add garlic and sauté until soft and fragrant, about 3 minutes.
Add clams and wine. Cover and simmer for 5 minutes or until the clams have opened.
Add in the dried chili and parsley. Salt and pepper to taste.
Toss with a pound of cooked spaghetti and garnish with lemon zest and lemon juice.
More tasty recipes:
- Cast Iron Steak with Mushrooms
- Farm Fresh Eggs Florentine
- Rustic Carrot Cake
- Oven-Fried Zucchini with Garlic Aioli Sauce
Emily
Love your videos! You are so personable!! And thanks for the tip on the eggs being shelf stable for so long, I knew they had the coating, didn’t know that meant they could go unrefrigerated… yay, to more fridge space!
Dania
Can you provide any information on the pasta roller you used? I’ve been wanting to get one for awhile now. Thanks!
Delana
You are doing a great job!!! You present yourself as both authentic and sweet: wonderful traits for the matriarch of a growing family. May you be blessed in all you and your husband are doing 🙂
Camille Olivia
OHHHH YUMMMMMMM! (when I make mine, I shall add a dash of red pepper flakes for some PIZZAZ. I like the heat!) Thanks for sharing, Shaye. From an honest-to-goodness Italian, I can tell you…you’re right on the money here!
Tawnya Williams
WOW!!! I made this for dinner and it was delicious!!! I don’t even like seafood but my husband and daughter love all things from the sea. I tried just a little bit to see how it tasted and I was hooked. Such a fantastic recipe and soo easy to!!
Lessa
So coming from the middle of Washington – not the coast, obviously…. how do you obtain fresh steamers for this?
Shaye Elliott
They come from the coast – only a 2 hour drive.
Monica Mansfield
Oh my goodness. I can’t decide whether to try this pasta first, or the steak and mushrooms from your other video. My mouth is watering. My husband and I moved onto our homestead 7 months ago, and a big reason was…the FOOD. My cooking skills have gotten better since we’ve lived her but, girl, you are going to help me get to the next level! Great videos!
Laura
Love watching your cooking videos! What pasta maker do you use? Looks so yummy!
Kayla
This was sooooo good!