Spaghettie with Fresh Clams, Parsley and Lemon
1 pound spaghetti
8 garlic cloves
1/2 cup extra virgin olive oil
3 pounds fresh Manila clams or small littleneck clams, scrubbed
1/4 cups plus 2 tbs. chopped fresh Italian parsley
1/2 cup dry white wine
1/4 cup fresh lemon juice
Heat oil in heavy large pot over medium heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. cover and simmer until class open, about 6 minutes (discard clams that do not open).
Cook pasta al-dente. drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tbs. parsley and serve.Download Printable PDF Back to Recipes Page
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— Andy LoRusso