Simple Clam Pasta

Cook Time: ~15 mins

Clams and pasta are a great pairing. I particularly like leaving the shells on, and the clattering sound of the clams as you scoop them out of their shells while eating the dish. A simple sauce consisting of parsley, butter, lemon, white wine, shallots and garlic, is all you need to whip up a quick weekday dinner that will bring the clams to life.

• Serves: 2

• Prep: ~5 minutes

• Cook: ~15 minutes

Ingredients

• Fresh clams (~750g to 1kg)

• Spaghetti (~350g)

• Dry white wine (~125ml)

• Fresh parsley (25g)

• Butter (~50g)

• Two small shallots

• Six garlic cloves

• Chilli flakes

• One lemon

• Extra virgin olive oil

• Salt & black pepper

Optional

• Chicken broth (4 tbsp)

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Notes

• Chicken Stock: If you have any home-made chicken broth it adds a bit of depth to the pasta sauce.

Equipment

• Large pot to boil pasta

• Pot or pan with a lid

• Collider

Mise En Place

Sliced garlic, diced shallot, chopped parsley, chicken stock

• Peel and finely slice the garlic cloves.

• Peel and dice the shallots finely.

• Wash and finely chop the parsley.

• Place your clams in a bowl of cold water for ~30 minutes until they all close. Add a little salt to help them release the sand. Any clams that remain open should be discarded.

• Once the clams are closed, scoop them out of the water into a bowl. Don’t pour them, as you risk reintroducing the sand back into the clams.

The Cook

1. Bring a pot of water to a boil, salt generously, and add the spaghetti. Cook as per the instructions, or until al dente. Which should be 8- 12 minutes.

2. While the pasta boils, add a generous amount of olive oil to another pan on medium heat, and when hot add the diced shallots and cook for 2 minutes until soft.

3. Add the sliced garlic and chilli flakes and stir for another minute or two.

4. Add the white wine and let the alcohol burn off for ~3 minutes.

5. If you are using chicken stock, add this and bring it up to a simmer. Here is a recipe for home-made chicken broth.

6. Throw in the butter, the zest of a whole lemon, and the clams. Give the pot a good shake to cover the clams.

7. Place the lid on, and steam the clams for ~5 minutes, or until they are all open. Any clams that don’t open should be discarded.

8. Once the pasta is ready, add it to the clam pot, with a little pasta water, and squeeze the juice of an entire lemon, as well as an additional knob of butter.

9. Serve with freshly ground black pepper, a drizzle of extra virgin olive oil, fresh parsley, and a ladle of the sauce from the clam pot.

If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this recipe please share it.

Thanks for reading,

Conor