Wednesday, September 12, 2007

Spaghetti with Clams

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water. Add pasta,
stirring constantly in the beginning to prevent it from sticking
together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost
smoking, add shallots and garlic and saute until soft and translucent,
about 3 to 4 minutes, being careful not to burn the garlic. Add the
clams and wine. Cover and simmer for 6 to 8 minutes or until most
clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will
remove the pasta's natural starches. Place pasta into the clam saute
pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being
carefull not to zest the white part of the lemon, which is bitter.
Garnish with remaining parsley. Serve immediately.

From:food network

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