Contains: Wheat, gluten, dairy, nightshades. Is: Quick and easy.
Remember those clams from the last post? Here we are with today’s dish, containing the rest of the chopped clams. (No soup this round). This is another very simple thing born of ingredients to hand, and with the clams needing to be eaten soon. Nothin’ fancy.
Bowtie noodles, known more officially as Farfalle Pasta, were used here – I suggest any short pasta shape that doesn’t have too many crevices (such as penne, elbow noodles or shells) would be good, as that would trap too much liquid. Whereas I think orzo would not keep enough of the base involved with the shape of the pasta itself. Just personal thoughts; you do you, or what is to hand. This is NOT a dish that belongs to a cuisine! I used a mid-sized Farfalle, although the smaller size would be good as well.
I de-seed bell peppers, but I don’t worry about the interior ribs. Those don’t add much flavor, but nor do they detract. Why waste? I’m a home cook.
Some measurements will not be precise. GO by feel!
Prep Time: 10 minutes.
Cook Time: 25 minutes max.
Rest Time: No!
Serves: 1 or 2, depending on sides.
Cuisine: Home Invention.
Leftovers: Under duress.
Farfalle Pasta with Clams, Cream Cheese, Peppers and Shallots
- Farfalle pasta (bowtie noodles), small or mid-sized. Three good handfuls.
- 5-7 ounces chopped clams (usually intended for chowder). Drained.
- 1/3 – 1/2 bell pepper, sliced thin and de-seeded. Then slice those slices into halves or thirds. Any color. Green or red would stand out better than the yellow-orange one I had.
- 1-2 shallots, peeled and thinly sliced, then minced.
- 1/3rd pack of cream cheese,
- 1 teaspoon cooking oil
- 1 tablespoon butter
- 2-3 slices of pepperjack cheese (about 1-2 ounces), ripped into parts.
- 1/4 teaspoon ground pepper (white or black)
- Salt for the pasta water.
- Garnish: Spicy sprout mixture (I used this), cilantro, or parsley.
Have all ingredients ready and prepped.
In a saucepan or pot, add sufficient water to cook your pasta (see package directions), and add some salt to the water. Turn onto high. You will cook your pasta according to the package – if you have a quick cooking pasta (around 5 minutes) don’t start this step yet! My package stated 12-14 minutes, so go ahead if your directions are similar. Aim for au dente.
Heat up the skillet to about medium, with the cooking oil. Then, add the bell pepper and the shallots.
Sauté for about 4-5 minutes, or until the bell pepper is close to the texture you like. Add the ground pepper.
Then, add the clams and the cream cheese. Cook another 3-4 minutes, stirring accordingly. The clams will release more water.
Drain all the water from the finished au dente pasta, and return the pasta to the saucepan or pot. Add butter and then the clam mixture using a slotted spoon to the pasta. Return to heat (lower the heat) and allow some of the excess moisture to evaporate. Turn off the heat, and mix in the cheese.
Plate, topping with your choice of garnish, and serve.
Instead of pepperjack cheese, choose another melty cheese – but use a de-seeded jalapeño in the dish to substitute for a portion of the bell pepper.
Consider other veggies to add to this dish: chopped broccoli rabe; chopped pre-roasted and browned cauliflower; sliced in half grape tomatoes (add these last immediately after the clams meet the pasta),
A little smoked paprika would also be tasty!
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