Spaghetti with Clam Sauce

Spaghetti with Clam Sauce
Spaghetti with Clam Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb spaghetti

  • 1/2

    cup extra virgin olive oil

  • 2

    shallots, minced

  • 5 to 7

    cloves of garlic, minced

  • 2 1/2

    lbs clams

  • 1/2

    cup fresh parsley, chopped

  • 1/2

    cup dry white wine

  • 2

    tbs unsalted butter

  • sea salt and freshly ground pepper

  • 1

    lemon, zested

Directions

In a large pot, bring to a boil 6 quarts salted water. Add pasta, stirring occasionally in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes. Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and 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 of the clams have opened. Add 2 tablespoons chopped parsley. Whisk in butter to thicken slightly. Drain pasta in a colander. Do not rinse. Place pasta into the clam saute pan and mix thoroughly. Check seasoning. Pour pasta into large serving bowl. Zest lemon over the dish, being careful not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

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