Spaghetti with Fresh Clams, Parsley, and Lemon

Ingredients for Spaghetti with Fresh Clams, Parsley, and Lemon

• 120ml extra-virgin olive oil

• 8 garlic cloves, thinly sliced

• 1.4kg fresh Manila clams or small littleneck clams, scrubbed

• 1/4 cup plus 2 tablespoons chopped fresh Italian parsley

• 1/2 cup dry white wine

• 60ml fresh lemon juice

• 450g spaghetti

How to make Spaghetti with Fresh Clams, Parsley, and Lemon

Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.