- I think it has become obvious how much we love Giada DeLaurentiis' cooking. Here is another recipe from her that I made this past weekend with fresh clams that is simple and delicious and only took about 30 minutes!
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 2 shallots, thinly sliced
- 5 to 7 cloves garlic, finely chopped
- 2 1/2 pounds clams, scrubbed clean
- 1/2 cup fresh parsley, chopped
- 1/2 dry white wine
- 2 Tbsp. unsalted butter, diced into small cubes
- Salt and pepper
- 1 lemon, zested, for garnish
In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 8 minutes.
Meanwhile, heat olive oil in a pot large enough to fit all the clams. Add shallots and garlic and saute until soft, about 3 to 4 minutes. Add the clams and wine. Cover and simmer for 8 to 10 minutes or until the clams have opened. Discard any clams that do not open.
Add 2 tablespoons chopped parsley. Whisk butter to thicken sauce. Check seasonings.
Combine pasta and clam sauce into a large serving bowl. Zest lemon over the pasta. Garnish with remaining parsley.
Toast up some bread for dunking and enjoy!
Kristen
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