Clam Stuffed Italian Shells with Cream of Clam Sauce
- 32 large pasta shells, cooked to instructions
Filling:
- 3 Cups Sea Watch Chopped Sea Clams, drained and juice reserved
- 2 Cups Ricotta Cheese
- 1 Tbsp Fresh Garlic, minced
- 1 Tbsp Sundried Tomato in Oil, minced
Sauce:
- 1 Cup Chopped Sea Clams
- ½ Cup Reserved Clam Juice
- 1 Cup Heavy Cream
- 2 Tbsp Butter
- 1/3 Cup White Wine
- 4 Ozs Asiago Cheese, shredded
- 1 Tbsp Fresh Basil, chopped
- Combine the five ingredients above for filling and chill.
- To prepare the sauce, add clam juice and wine to a sauce pot and reduce by one third over medium heat.
- Reduce heat to medium low and add the cream, butter and basil, simmer for 5 minutes.
- Add the clams and cheese, sauce is ready for oven.
- Stuff cooked pasta shells with prepared mixture.
- Place shells in a baking dish, pour sauce over and bake at 325 degrees for 25 minutes.
- Remove from oven and garnish with fresh chopped parsley and sliced sundried tomatoes.
Serves: 5-6 entrees
