Spaghetti With Clams is as elegant as it is quick and easy. The simple garlicky white wine sauce is finished with some butter for added richness and a hit of parsley and lemon to brighten the lovely clams.
Spaghetti With Clams
1 pound spaghetti
1/2 cup extra-virgin olive oil
2 shallots, chopped
5 garlic cloves, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish
1. Cook spaghetti in a large pot of boiling, salted water. Cook until al dente, about 8 minutes.
2. Meanwhile, heat the olive oil in a large skillet. Add shallots and garlic and sauté until softened, about 3 minutes. Be careful not to burn the garlic. Add the clams, wine and 2 tablespoons of the parsley. Cover and simmer for about 6 minutes or until most of the clams have opened. Discard any unopened clams. Whisk in butter to thicken sauce slightly.
3. Drain spaghetti in a colander, reserving 1/2 cup of the cooking liquid.
4. Add spaghetti to the clam skillet and mix. Season with salt and pepper. Add some of the cooking liquid, if necessary, to get the sauce consistency you prefer.
5. Pour pasta into large serving bowl. Sprinkle with lemon zest and remaining parsley. Serve immediately.
Recipe from Giada De Laurentiis
Wanna do the clam?
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So I can sing to your guts”