Spaghetti With Clams
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Spaghetti (dried)1 cup
Extra-Virgin Olive Oil7 cloves
Garlic (finely chopped)1 cup
Parsley (fresh, chopped)1 cup
White Wine (dry)1
Sea SaltDirections:
1
In a large pot, bring to a boil 6 quarts of salted water
2
Add pasta, stirring constantly in the beginning to prevent it from sticking together
3
Cook until al dente, about 8 minutes
4
Meanwhile, heat the olive oil in a large saute pan
5
When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic
6
Add the clams and wine
7
Cover and simmer for 6 to 8 minutes or until most clams have opened
8
Add 2 tablespoons chopped parsley
9
Whisk in butter to thicken sauce slightly
10
Drain pasta in a colander
11
Do not rinse pasta with water – this will remove the pasta's natural starches
12
Place pasta into the clam saute pan and mix thoroughly
13
Check seasoning
14
Pour pasta into large serving bowl
15
Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter
16
Garnish with remaining parsley
17
Serve immediately