Classic Seafood Market

Cleveland's Best Catch

Located inside the historic West Side Market, Classic Seafood provides an enticing selection of fresh and frozen seafood, salads, shellfish, soups and sauces.  We take great pride in offering products of high quality and freshness; our fish is flown in daily and cut under refrigeration within our HACCP-certified building in the Flats.      

Pasta With Clams in Saffron Alfredo Sauce

From: Big Oven
Serves: 4

1 lb      Capellinni or Fideos pasta
2 C      Heavy cream
1 tsp    Saffron threads; crumbled
1 C       Sm. cauliflower florets
1 C       Sm. broccoli florets
⅓ C      Extra virgin olive oil
10         Garlic cloves, whole/peeled
½ C      White wine or Seafood stock
1 lb       Fresh, medium clams; cleaned
Freshly ground pepper & salt to taste

Preheat the oven to 375˚F. Break the pasta into 3-inch pieces. Arrange the pieces in an even layer on a rimmed baking sheet. Place in the oven and bake until golden brown, 8-10 minutes. Remove from the oven and set aside to cool.

In a medium saucepan, combine the cream, saffron and salt to taste and place over medium heat. Bring just to a boil, whisking and watching the pot so the cream doesn’t boil over. Remove from heat, stir in the cauliflower and broccoli and set aside.

Preheat the broiler. In a large saucepan, heat the oil and garlic over low heat, stirring until the garlic begins to soften and turn golden, about 15 minutes. Break the garlic up with the back of a wooden spoon, then add the wine, clams and pasta. Season with salt and pepper to taste and stir to combine.

Preheat the oven to 375˚F. Break the pasta into 3-inch pieces. Arrange the pieces in an even layer on a rimmed baking sheet. Place in the oven and bake until golden brown, 8-10 minutes. Remove from the oven and set aside to cool.

In a medium saucepan, combine the cream, saffron and salt to taste and place over medium heat. Bring just to a boil, whisking and watching the pot so the cream doesn’t boil over. Remove from heat, stir in the cauliflower and broccoli and set aside.

Preheat the broiler. In a large saucepan, heat the oil and garlic over low heat, stirring until the garlic begins to soften and turn golden, about 15 minutes. Break the garlic up with the back of a wooden spoon, then add the wine, clams and pasta. Season with salt and pepper to taste and stir to combine.

Increase the heat to medium-high and cover the pan. Cook for about 4 minutes, shaking the pan, until the clams have opened. Discard any unopened clams. Stir in the cauliflower and cream mixture and remove from heat.

Divide the clams and pasta mixture among 4 oven -proof dishes. Place the dishes in the oven and broil until golden brown, 2-4 minutes. Garnish with the chopped parsley and serve immediately.

Cleveland's Historic West Side Market
1979 W. 25th Street Cleveland, Ohio
Stand D1-E1
216-241-7680
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