A revitalised take on the classic Italian seafood pasta. Fresh clams, aromatic garlic and a hint of chilli are blended in a splash of white wine to create a dish that harmonises the ocean’s bounty with a zesty finish. Every bite brings a balance of earthy pasta and vibrant flavours.
Ingredients:
400 g Spaghetti
1 kg Fresh clams
60 ml Olive oil
4 Garlic cloves, thinly sliced
0.5 tsp Crushed red chilli flakes
125 ml Dry white wine
15 g Fresh flat-leaf parsley, chopped
1 Lemon zest
15 ml Lemon juice
To taste Salt
Instructions:
1 Prepare Pasta and Clams
Fill a large pot with water and season with salt. Bring to a boil and add the spaghetti, cooking until just al dente. Concurrently, rinse the clams under cold running water and scrub the shells to remove any grit.
2 Sauté Aromatics
Heat the olive oil in a deep, wide frying pan over a medium heat. Add the sliced garlic along with the chilli flakes, stirring gently until the garlic begins to turn a soft golden hue without browning too much.
3 Steam the Clams
Increase the heat to high and pour in the white wine. Allow it to simmer for about a minute before adding the clams. Cover the pan to trap the steam and cook for 5-6 minutes until most clams have opened, discarding any that remain closed.
4 Combine Pasta with Seafood Sauce
Drain the spaghetti, reserving a little of the pasta water. Add the drained pasta to the pan with the clams, tossing well to allow the flavours to meld. Stir in the lemon zest, lemon juice and chopped parsley, using some reserved water if needed to create a silky sauce.
5 Plate and Serve
Divide the pasta evenly among serving bowls while hot. Garnish with extra parsley or a wedge of lemon. Serve immediately to savour the dish at its peak flavour and texture.
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$150 free gift
1 Prepare Pasta and Clams
2 Sauté Aromatics
3 Steam the Clams
4 Combine Pasta with Seafood Sauce
5 Plate and Serve
