but not as you know it

Clams with Spaghetti & Butter Sauce

Serves 4

• Sea salt

• 1 pound of linguine

• 6 tablespoons of extra virgin olive oil

• ½ cup of finely chopped shallots, from two shallots

• 6 cloves of garlic, coarsely chopped

• 1 cup dry white wine

• ½ teaspoon of red pepper flakes

• 2 pounds of clams, scrubbed

• 4 tablespoons of vegetable stock

• ¼ cup plus 2 tablespoons of fresh flat-leaf parsley, finely chopped

• 3 tablespoons of unsalted butter

• 1 teaspoon of lemon zest

Method

Boil the pasta according to the package directions, in lightly salted water with a drop of olive oil, for about 8 minutes. Reserve about ½ cup of pasta water.

In the meantime, add the butter to a large pan over medium-high heat. Add the garlic and red pepper flakes and cook for about 1-2 minutes, or until garlic gives off a strong aroma. Add the white wine and cook until the liquid starts to boil, then add the clams to pan. Cook over medium heat until all the clams open wide.

Drain the pasta and add to pan containing the clams and sauce and cook for 1-2 minutes. Add a small amount of the pasta water with vegetable stock broth to the white wine and garlic sauce and mix well before removing from heat. Add salt and pepper to taste and fresh parsley, stirring to combine and then serve immediately with a fresh squeeze of lemon.

Garnish again with parsley. Follow @cookingbydei for more delicious recipes