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About This Recipe:
Dive into this delightful Fresh & Flavorful Clam Pasta with Asparagus, Thyme, and Green Onion that’s perfect for a quick weeknight meal or a delicious weekend dinner. This pasta dish features fresh, in-season asparagus and aromatic thyme and green onions that truly elevate the dish to another level of flavor. The succulent clams, tender-crisp asparagus, and aromatic herbs effortlessly come together in a luscious white wine sauce that coats each strand of delicate angel hair pasta.
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Not only is this dish bursting with vibrant, seasonal ingredients, but it’s also incredibly easy to prepare. With just a few simple steps, you’ll have a mouthwatering meal that brings the essence of spring to your table. Enjoy this fresh and flavorful clam pasta, and relish in the satisfying harmony of delectable seafood and garden-fresh ingredients that make this recipe a surefire winner for any occasion.
Watch Me Make This Recipe:
@carmeninthegarden Garden to table dinner after some time away. Stuffed cheesy artichokes with herby asparagus pasta featuring a sneak peek of harvest baskets coming soon 💚👩🏻‍🌾 #garden #gardentok #gardening #pasta #artichokes ♬ original sound – Carmen in the Garden
How to Make This Recipe:
Print Fresh & Flavorful Clam Pasta with Asparagus, Thyme, and Green Onion
Savor this easy, fresh Clam Pasta with in-season Asparagus, Thyme, and Green Onion. A quick, delightful meal packed with flavor & vibrant colors!
Ingredients
- 8 oz angel hair pasta
- 1 (6.5 oz) can of chopped clams, drained (reserve the juice)
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 tablespoons chopped green onions
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (or reserved clam juice)
- Salt and pepper, to taste
- 1 cup asparagus, chopped into 1-inch pieces
- 2 tsp fresh thyme leaves
- 1/4 cup chopped parsley
- Grated Parmesan cheese (optional)
Instructions
- Cook the angel hair pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta and be sure to reserve som pasta water and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped yellow onion and red pepper flakes (if using), and cook for 4-5 minutes, until the onion is translucent and softened.
- Add the asparagus to the skillet and cook for 3-4 minutes, until the asparagus is tender but still crisp.
- Stir in the drained clams, white wine (or reserved clam juice), parsley, green onions and fresh thyme leaves. Cook for 2-3 minutes, allowing the flavors to meld.
- Add the cooked angel hair pasta to the skillet, tossing to combine with the clam and vegetable mixture. Add a little bit of the reserved pasta water to help the sauce come together. Season with salt and pepper to taste.
- Remove from heat, and garnish with grated Parmesan cheese, if desired.
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