Ingredients
- 500 g ( 1 lb) dried spaghetti
- 1/2 cup olive oil
- 2 shallots, finely diced
- 5-7 cloves garlic, finely diced
- 500 g (1 lb) clams (Manila clams)
- 300 g (one pint) cherry tomatoes, halved.
- 1/2 cup fresh parsley, chopped
- 1/2 c dry white wine
- 2 tablespoons butter
- Salt & pepper
- 1 lemon. Zest & juice
Preparation
- In a large pot, bring to boil salted water. Add pasta, stir in the beginning to prevent it from sticking. Cook until al denote, about 8 minutes.
- Meanwhile, heat olive oil in large skillet/sauté pan. When heated add shallots and garlic. Sauté until soft and translucent, about 3-4 minutes. Be careful not to burn the garlic. Add the tomatoes, stir them into the oil for a minute, then add the clams, wine, and juice from lemon. Cover and simmer for 6-8 minutes or until most of the clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta into colander. DO NOT RINSE PASTA. 🤦♀️ . Place pasta into the clam sauté pan and mix thoroughly. Add lemon zest and the rest of the parsley. Stir to combine.
- Serve immediately, and enjoy!
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