This dish is restaurant quality, makes any dinner feel like a special occasion, and is surprisingly easy to prepare. It produces delicious results every time. My family usually eats a lot of second helpings and leftovers are scarce when I make this--but if we do have any leftovers, they are even tastier the next day!
I think the unusual ingredient that makes the sauce special is the sour cream. It gives a bit of tang that pulls out and cleverly intermingles with all the other flavors.
For any other mushroom lovers out there, I’ve added sliced mushrooms to the recipe and they were a great addition to both the flavors and the texture. Mushrooms also give a great nutritional boost to the dish - check out our superfood spotlight to learn more about mushroom nutrition.
If you like your clam sauce spicy, add ¼ tsp of crushed red pepper when you add the garlic and continue cooking. I usually add lots of extra fresh parsley at the end because it makes the pasta look really beautiful.
Serve with crusty garlic bread and a green salad. Enjoy!