SPICY LEMONY CLAMS WITH PASTA

Spicy Lemony Clams With Pasta image

Provided by Elaine Louie

Categories dinner, easy, quick, pastas, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Salt and freshly ground black pepper
1 pound spaghetti, linguine or other pasta
1/2 cup extra virgin olive oil
8 cloves garlic, peeled and thinly sliced
36 littleneck clams, well scrubbed
3/4 cup dry white wine
1 tablespoon hot pepper flakes
Finely grated zest of 2 lemons
Juice of 1 lemon
1/2 cup chopped Italian parsley

Steps:

Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt. Bring to a boil over high heat, and add pasta. Boil until pasta is al dente, 7 to 8 minutes, and drain well. While pasta is cooking, prepare sauce.
In a large skillet over medium-low heat, heat olive oil. Add garlic, and saute just until garlic is translucent, about 2 minutes. Add clams and wine, and cover immediately. Raise heat to medium-high. Shake pan often, and check clams after 4 minutes. If any have opened, transfer them to a bowl so they do not overcook. Simmer remaining clams until all have opened.
In a large serving bowl, combine clams and broth from pan. Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste. Mix well. Add drained pasta, and toss well. Serve in soup bowls, accompanied by hot sourdough toast.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 24 grams, Carbohydrate 98 grams, Fat 30 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 869 milligrams, Sugar 5 grams, TransFat 0 grams