Weeknight Spaghetti and Clams
, Serves 4 to 5
Spaghetti tossed in a garlicky butter-and-olive-oil skillet sauce with canned clams, clam juice, parsley and lemon.
| 450 g spaghetti | Boil spaghetti until al dente, drain | Toss in pasta & sauce, cook 2 min | Drizzle with olive oil, serve | ||
| 2 tbsp extra-virgin olive oil | Heat oil & butter, medium | Sauté garlic 2 min, medium-low | Add clams, sauté 2 min | ||
| 30 g butter | |||||
| 4 large cloves garlic, finely chopped | |||||
| Four 185 g cans chopped clams in clam juice | |||||
| 120 ml reserved clam juice | |||||
| 20 g finely chopped parsley | |||||
| Zest of 1/2 lemon + 2 tbsp lemon juice | |||||
| 1/2 tsp kosher salt, plus more to taste | |||||
| Freshly ground black pepper | |||||
| Big pinch red pepper flakes |
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