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