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Pennine à la Provençale with Clams
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Pennine-maree-provençale-1801.jpg
PT15M
PT15M
PT30M
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.
4
Metro
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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
Pennine à la Provençale with Clams
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
