Ingredients for Agliolio Sauce For Pasta
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/4 cup clam juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup chopped fresh parsley
- Pepper
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How to Make Agliolio Sauce For Pasta
- Mince 4 cloves of garlic.
- Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant (about 1 minute).
- Add 1/2 teaspoon red pepper flakes and 1 teaspoon dried oregano. Stir and cook for 30 seconds until fragrant.
- Pour in 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) and 1/4 cup clam nectar. Bring to a rolling boil.
- Reduce heat to low and simmer for 5 minutes.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Slowly whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce has thickened (about 1-2 minutes).
- Remove from heat and stir in 1/4 cup chopped fresh parsley.
- Serve immediately over your favorite pasta. Garnish with extra parsley and a sprinkle of red pepper flakes if desired. (Optional: Add cooked shrimp or crab during the last minute of cooking).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
32g
Fat
4g
Carbs
10g
