Things You'll Need:
- 5 lbs. fresh clams - rinsed well
- 1/4 c. clam juice
- 1/4 tsp. freshly cracked black pepper
- 1/3 c. fruity extra-virgin olive oil
- 5 large garlic cloves - peeled and minced
- 1 tbsp. fresh lemon juice
- 4 tbsp. freshly chopped Italian parsley
- 1/8 tsp. salt
- 1 lb. spaghetti noodles
- Groceries
- Colanders
- Skillets
- Stockpots
- Skillets
-
Step 1
Cook the pasta according to package directions. Drain it and toss with a little olive oil to prevent sticking.
-
Step 2
Put the clams and the clam juice in a skillet over medium heat and cover. Cook until all the clams have opened, about 2 to 3 minutes.
-
Step 3
Discard any clams that did not open. Remove the clams from the pan, strain the liquid through a coffee filter and return the liquid to the pan.
-
Step 4
Remove the meat from the clam shells and discard the shells. Set the meat aside.
-
Step 5
Bring the clam liquid, salt and pepper to a boil and reduce to about 1/4 c. In a separate sauté pan, heat the olive oil over medium heat.
-
Step 6
When the oil is hot, add the garlic and cook for 1 to 2 minutes, stirring. Add the reduced clam liquid, lemon juice and meat to the garlic and remove from the heat.
-
Step 7
Taste the sauce for seasoning and add more salt and pepper if desired.
-
Step 8
Place pasta in large dinner bowls and drizzle some sauce over the top. Sprinkle with parsley and serve.
