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THE DEPOT RESTAURANT’S

CLAMS BUCATINI

Amount
3 Cups
1 Pinch
12 oz
2 TBSP
2 TBSP
¼ Cup
2 TBSP
1 TBSP
2 TBSP
1 lb
12 oz
1 bunch

Ingredients
Water
Salt
Dry bucatini pasta
Fresh garlic, chopped
Unsalted butter
White dry wine, ie Pinot Gris
Lemon Juice
Chili flakes
Olive oil
Fresh Willapa Bay steamer clams
Chopped razor clams canned with juice
Italian flat leaf parsley, chopped

Preparation:
In one large pot of boiling water add pinch of salt. Add pasta cook until al dente, 7 – 8
minutes. Drain and hold.
Place garlic, wine, lemon juice, chili flakes and olive oil in sauté pan and cook on high heat
until liquid has evaporated and garlic is fully cooked.
Add fresh steamer clams, chopped razor clams with juice, and cooked pasta. Reduce heat
to simmer. Cover. When fresh clams open their shells, its done.
Top with fresh chopped Italian parsley.
Serves 2.

1208 38th Pl
Historic Seaview, WA 98640
360-642-7880
relax@depotrestaurantdining.com