Spaghetti with Clams, Lemon and Parsley

Name: Spaghetti with Clams, Lemon and Parsley
Ingredients: 4 dozen small littleneck clams; 1 sprig thyme; 1 bay leaf; ½ small yellow onion, thinly sliced; One 2-inch strip of lemon zest; ½ cup dry, white wine; ½ cup dry, white wine; 1 pound dried spaghetti; 1 cup olive oil; 4 garlic cloves, minced; Zest of 1 lemon, finely diced; 1 cup chopped fresh parsley; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

Pasta with olive oil is a natural pairing. The addition of water to the oil lightens the sauce.

Ingredients

4 dozen small littleneck clams
1 sprig thyme
1 bay leaf

Fish course
Pescatarian
Gluten-free

Method

Scrub the clams, place them in a steamer basket, and set them in the freezer for 10 minutes. (This will cause the clams to open faster.)

Bring a large kettle of salted water to a boil for the spaghetti.

In a large steamer, add the thyme, bay leaf, onion, lemon zest, and white wine. Bring to a boil and place the basket of clams in the steamer. Cover and cook until the clams open.