Ingredients
- 1 pound raw clams (small clams, palourdes, or carpet shell are ideal)
- 12 ounces dry spaghetti pasta (three quarters of a pound)
- 2 tablespoons butter
- 2 tablespoons oil (extra virgin olive oil)
- 3 large cloves garlic, finely chopped
- 1/2 red chilli pepper, finely chopped (medium-hot)
- 100 ml dry white wine
- Flat-leaf parsley, small bunch, roughly chopped
- 1/2 whole lemon, zest of and a squirt of juice
How to Make
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Step 1: Rinse the clams in cold running water, and scrub if necessary.
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Step 2: Put clams in a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.
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Step 3: Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done.
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Step 4: Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the garlic and chilli.
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Step 5: Add the drained clams, and turn up the heat.
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Step 6: Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.
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Step 7: Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley, lemon zest and juice, season to taste and serve.
We hope you enjoy this recipe!
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