I used to hate clams. However, this past Valentine’s Day, we made steamed clams to go along with our lobster, and that is when I fell in love. Ever since February I have been wanting to make spaghetti with clams. Three months later I finally decided to make it. I am kind of sorry that I waited so long to make this, but then again I am also happy because this pasta dish is perfect for the spring and summer months. I can’t tell you how happy Todd and I were as we were eating the Spaghetti and Clams. It’s really difficult for me to even begin to express to you how great this dish is so you have to do me a favor and make this as soon as possible!
Spaghetti with Clams (thanks to Giada De Laurentiis)
Serves 4
Ingredients
- 1 pound dried Spaghetti (or 1 1/2 pounds fresh Spaghetti)
- 1/2 cup extra virgin olive oil
- 2 shallots, thinly sliced
- 7 cloves of garlic, finely chopped
- 2 1/2 pounds manila clams, scrubbed clean
- 1/2 cup fresh parsley, chopped
- 1/2 cup dry white wine
- 2 tablespoons butter, diced into small cubes
- sea salt and freshly ground black pepper
- 1 lemon, zested, for garnish
- Crushed Red Pepper Flakes (Giada does not call for this but I think it would make a great addition)
Directions
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes or if using fresh pasta about half of that time.
- Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta in a colander, reserving some of the cooking water. Place pasta into the clam saute pan and mix thoroughly. Check seasoning and season with salt and pepper. Add crushed red pepper flakes.
- If it looks like your pasta is too dry, add some of the reserved pasta cooking water.
- Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
