Clam Pappardelle

Sea Watch Hand Shucked Raw Sea Clams sauteed in olive oil with red onion, garlic, sun-dried tomatoes and pappardelle, garnished with shaved parmesan cheese and chopped parsley.

Yield: 4 Serving

Directions:

In a large sauté pan, heat up the olive oil on medium heat. Sauté the red onion and garlic for 1-2 minutes, or until the onions are translucent. Add in the Sea Watch Hand Shucked Raw Sea Clams, sun-dried tomatoes, salt and black pepper, then cook for another minute. Deglaze the pan with the lemon juice and reserved clam juice, then cook for another 3-4 minutes, or until the sauce has reduced. Fold in the spinach, pappardelle and 1 Tbsp. of parsley until it is evenly coated with the sauce and remove from heat. Place the pappardelle in a serving bowl, then garnish with the remaining parsley and top with parmesan cheese.