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Spaghetti with clams and lemon
Spaghetti with clams and lemon

Spaghetti with clams and lemon

Preparation 25 min
Cooking time 25 min
Servings 4


  • 60 clams or more, depending on their size (small ones preferred)
  • 500 ml (2 cups) water
  • Sea salt
  • 125 ml (1/2 cup) olive oil
  • 1 medium white onion, finely chopped
  • 4 or 5 garlic cloves, minced
  • 375 ml (1 1/2 cups) dry white wine
  • Zest and juice of 1 lemon  
  • 1 pinch of dried pepper (peperoncini preferred)
  • 1 package of 450 g (1 lb) of spaghetti
  • Olive oil
  • 45 ml (3 tbsp) parsley, chopped


  1. Scrub and wash the clams in running water, without immersing them.
  2. Place the clams in a cooking pot.
  3. Add the water and salt. Bring to a boil.
  4. Cook uncovered for 8 to 10 minutes, until all the clams are opened.
  5. In a saucepan, heat half the oil.
  6. Add and sweat the onion and garlic.
  7. Add the white wine, the lemon zest and juice, and the dried pepper.
  8. Top with 250 ml (1 cup) of the cooking juice from the clams.
  9. Simmer for 5 minutes. Adjust the seasoning. 
  10. Off the heat, remove the clams from their shells, but reserve 12 in their shells for the final presentation.
  11. Add the clams without their shells to the wine sauce.
  12. Keep warm without bringing to a boil.
  13. Cook the pasta in salted boiling water.
  14. Drain, add a bit of oil and divide between soup plates.
  15. Top with clam sauce.
  16. Garnish each plate with 3 clams in their shells.
  17. Sprinkle with parsley.
  18. Serve.
Availability in stores