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salt extra-virgin olive oil shallots garlic Manila clams white wine parsley salt freshly ground black pepper unsalted butter lemon
Viewed: 8 - Published at: 4 years agoIngredients
- Salt
- 1 pound dried spaghetti
- 1/2 cup extra-virgin olive oil
- 2 shallots, finely chopped
- 5 garlic cloves, finely chopped
- 2 1/2 pounds Manila clams, scrubbed clean
- 1/2 cup dry white wine
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- Freshly grated zest of 1 lemon
Method
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until tender but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes.
- Meanwhile, in a large saute pan, heat the oil over a medium-high flame.
- When almost smoking, add the shallots and saute until soft, about 3 minutes.
- Add the garlic and saute until the garlic is golden brown and the shallots are translucent, about 3 minutes (being careful not to burn the garlic).
- Add the clams, wine, 2 tablespoons of the parsley, and 1/2 teaspoon each of sea salt and pepper.
- Cover and simmer until most of the clams have opened, about 6 minutes (discard any shellfish that do not open).
- Whisk in the butter to thicken the sauce slightly.
- Drain the spaghetti, reserving 1/3 cup of the cooking liquid.
- Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti.
- Toss the spaghetti with the clam mixture in the pan to coat.
- Add enough of the reserved cooking liquid to moisten.
- Transfer the pasta to a large serving bowl.
- Sprinkle the lemon zest over the pasta.
- Garnish with the remaining parsley and serve immediately.
