RCI-ND.001.0037.001
Spaghetti with clams in white wine sauce
Pasta Recipes | Italian-American cuisine | Clam recipes This recipe is an Americanized version of s
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- olive oil1 unit
- clams or carpet clams as they are sometimes known8 oz
- garlic2 cloves
- or very large pinch of red peppers (dried is fine) depending on taste1 large
- of white wine½ cup
- The zest or the juice of 1 lemon1 unit
- The zest of ½ lime1 unit
- spaghetti1 unitenough for the number of people to be served
- a handful of flat leaf parsley1 unit
- salted butter1 oz
Method
1
Put a large saucepan of water on, and when at a rolling boil, put in the spaghetti, keeping an eye on the cooking time to ensure that the spaghetti is NEVER overcooked.
2
Put the clams into a separate small saucepan with the white wine and poach gently for about 2 minutes. Take off the heat and set aside.
3
Pour a generous quantity of olive oil into a small frying pan and heat.
4
Add the garlic cloves which have been either chopped or put through a garlic crush.
5
Add the chillies and the chopped parsley and the lemon zest.
6
Heat everything for about 3 minutes.
7
Now add about ½ of the white wine the clams were cooked in.
8
Continue to heat for a few minutes on a high heat to induce a slight reduction.
9
Add the cooked clams to the sauce and turn the heat off completely.
10
Once the pasta is cooked drain it through sieve or colander and return to the saucepan.
11
Add the Salted butter to the pasta and mix through thoroughly. This will induce the sauce to thicken a little.
12
Add the cooked clams to the sauce and the pasta.
13
Mix up thoroughly ensuring you do not damage the clams.
14
Serve in a high-sided bowl, ensuring that each guest gets his fair share of clams.