Name: Spaghetti Alle Vongole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 12 ounces (340 g) whole-grain or gluten-free spaghetti; ¾ cup (40 g) chopped fresh flat-leaf parsley leaves, divided; 2 pounds (910 g) Manila clams; ½ cup (120 ml) extra-virgin olive oil; ¼ teaspoon red pepper flakes; 8 garlic cloves, thinly sliced; ½ teaspoon lemon zest; ½ cup (120 ml) white wine; kosher sea salt; 1 shallot, thinly sliced; 1 cup (135 g) frozen petite peas; ½ cup (120 ml) fresh lemon juice (from 2 to 3 lemons), divided

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

This is one of the great Italian dishes, but few restaurants do it justice. That’s why spaghetti and clams are best eaten at home! This recipe is very easy to make, and the final dish is gorgeous. It’s as perfect for a weeknight meal as it is for a fancy dinner party. The fresh clams and brothy sauce are a treat.

Ingredients

2 pounds (910 g) Manila clams
kosher sea salt
12

Europe
Italy
Fish course
Dinner
Pescatarian
Gluten-free
Pasta
Mediterranean

Method

Rinse the clams well under cool tap water, then place them in a bowl of cool water to soak for 20 minutes. When you remove the clams from the water, lift them out instead of pouring them into a strainer, allowing any sand to settle to the bottom of the bowl. Use a firm brush or steel wool to brush off any additional sand or barnacles, if necessary. Rinse the clams again and set aside.

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Ingredients

Method

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