How to Make Spaghetti With Clam Sauce

This is a very tasty way to perk up that old spaghetti with the fruits of the sea; the clean, briny taste of the clams really comes through. Serves six as a first course, four as a main course.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Colanders
• Skillets
• Stockpots
• 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

1. Cook the pasta according to package directions. Drain it and toss with a little olive oil to prevent sticking.
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.
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.
4. Remove the meat from the clam shells and discard the shells. Set the meat aside.
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.
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.
7. Taste the sauce for seasoning and add more salt and pepper if desired.
8. Place pasta in large dinner bowls and drizzle some sauce over the top. Sprinkle with parsley and serve.

Tips & Warnings

• Be careful to cook the clams just long enough for them to open. They will quickly become tough and chewy if overcooked.