Spaetzle and Clams in White Wine
Instructions:
- This is a version of Germany meeting Italy. You’ll need to make the noodles beforehand.
- 1/2 cup olive oil
- 4 cloves garlic, sliced
- 2 lbs. Littleneck clams
- salt and pepper
- 2 bay leaves
- 1 small white onion, minced
- 3 cups dry white wine
- 1 lemon, juice and zest
- 3/4 cup ice-cold unsalted butter, cut into cubes
- 1 cup parsley, sliced
- 4 cups Spaetzle noodles
- 1/2 cup olive oil
- In a large soup pot, over medium-high heat, heat the olive oil and sauté the garlic until brown. Add the clams. Stir in salt and pepper, bay leaves, onion, and wine.
- Cover the pot with a tight- fitting lid, shake, and simmer for approximately 7 minutes or until all or most of the clams are open.
- Discard bay leaves and any unopened clams. Remove all the opened clams and take the flesh out of the shells.
- Return the pot of liquid to the stove over medium heat and add the lemon juice and zest. Quickly whisk in the butter cubes until the sauce thickens and becomes glossy.
- Add the clams back into the sauce. Taste and adjust the seasoning if necessary.
- Toss in the parsley and noodles. Serve on warm plates and drizzle with olive oil.
- Tip: Make sure you don’t reduce the liquid too much. The clam juice is the heart and soul of this dish.