Adapted from the simple recipe on the Food Network
- 1 pound dried spaghetti
- ½ cup extra-virgin olive oil
- 2 shallots, thinly sliced (or half an onion)
- 5 to 7 cloves garlic, finely chopped
- 2 ½ pounds live, small clams, scrubbed clean
- ½ cup fresh parsley, chopped
- ½ cup dry white wine
- 2 tablespoons unsalted butter, diced into small cubes
- Sea salt and freshly ground black pepper
- 1 lemon, zested, for garnish
- 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.
- 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.
- Save 1/2 cup of pasta water
- Drain pasta in a colander.
- Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
- Mix in a few spoonful of reserved pasta 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.
- Throw away clams that have already opened, they are dead
- Throw away any cooked clams that refuse to open; they are also dead
- Don’t leave clams in water too long, salted or not; they will drown. Instead, leave them in a bowl and cover with a damp towel in the fridge.