Description
Savor this easy, fresh Clam Pasta with in-season Asparagus, Thyme, and Green Onion. A quick, delightful meal packed with flavor & vibrant colors!
Ingredients
Scale
- 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.