Pennine à la Provençale with Clams

Pennine à la Provençale with Clams
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 4 cups
    (1 L)

    cooked pennine

  • 198 g

    clams in juice

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 1/4 cup
    (60 mL)

    cream 35 % m.f.

  • 1 tsp.
    (5 mL)

    corn starch

  • 2 tsp.
    (10 mL)

    water

  • 2 tsp.
    (10 mL)

    chopped garlic

  • 1

    diced tomato

  • 1 Tbsp.
    (15 mL)

    grated Parmesan cheese

  • 1 tsp.
    (5 mL)

    fennel seed

  • 1 Tbsp.
    (15 mL)

    pastis optional

  • To taste Salt and pepper

Preparation

In a large skillet, add the clams, clam juice, lemon juice, and cream. Cook for 8 minutes.

Add the cornstarch after mixing with the water and cook for 2 minutes.

Add the remainder of the ingredients (except for the pennine) and bring to a boil. Reduce heat, add the cooked pasta, and heat until pasta is hot. Season to taste.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007