Spaghetti with Clams

This is my ultimate summer dinner. It’s light and refreshing and cooks in no time at all. But best of all - it has clams! I adore clams. If you don’t have easy access to a beach full of them (we don’t - our beach does not have great clams) you can order them online. I buy from Hama Hama regularly.

Let me know what you think of it! And share your photos - tag me so I can see @ali.hedin. I can’t wait to see what you make.

Serves 4

1 pound spaghetti noodles

2 tablespoons olive oil

2 tablespoons butter

2 large shallots, roughly chopped

1 teaspoon red pepper flakes

1 cup white wine

2 pounds manila clams

1 lemon, zested and juiced

½ cup chopped parsley

STEP 1

Cook spaghetti noodles in a large pot and save 1 cup of pasta water after draining.

STEP 2

In a large skillet, heat oil and butter over medium heat. Cook shallots and red pepper flakes until tender.

STEP 3

Pour in wine, lemon zest & juice. Season with salt and pepper, and add clams. Cover with a tight fitting lid and leave alone for 5 minutes or until most of the clams have opened. Stir gently. Any clams that haven’t opened should be discarded.

STEP 4

Add cooked spaghetti to the clams and toss. Pour in reserved pasta water ¼ cup at a time – you may not need all of the pasta water. When the pasta does not seem dry, stop adding water. Serve hot with chopped parsley.