Spaghetti with Razor Clams
A delightful seafood pasta featuring tender razor clams tossed with spaghetti in a garlicky white wine sauce.
Nutrition
Calories: 450cal
Carbohydrate: 62g
Protein: 24g
Fat: 10g
Cholesterol: – -mg
Sodium: 600mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 12 ounces (340g) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 chili pepper, thinly sliced (optional, for heat)
- 1 cup (240ml) dry white wine
- 2 pounds (900g) live razor clams
- 1/4 cup (15g) fresh parsley, chopped
- 1 tablespoon butter
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat the olive oil in a large pan over medium heat. Add the minced garlic and sliced chili pepper (if using) and sauté for about 1 minute, until fragrant. Be careful not to let the garlic burn.
- Pour in the white wine and bring it to a simmer. Allow it to cook for about 3 minutes to let the alcohol evaporate slightly. This will form the base of your sauce.
- Add the razor clams to the pan and cover with a lid. Let them cook for about 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
- Add the cooked spaghetti to the pan with the clams. Toss well to combine, using the reserved pasta water to loosen the sauce if needed.
- Stir in the chopped parsley, butter, and season with salt and black pepper to taste. Toss everything together until well incorporated. The butter will help make the sauce creamy.
- Serve the pasta with lemon wedges on the side for squeezing over the top. This adds a fresh tang and enhances the flavors.
