Spaghetti With Fresh Clams, White Wine, Parsley and Lemon

by Sarah
(Boston, Massachusetts)

Lemon juice is an important part of this special dish. Choose the smallest clams possible, and make sure not to over cook them.


  • 1/2 Cup Olive Oil.

  • 8 garlic cloves, thinly sliced.

  • 3 pounds fresh clams or small littleneck clams, scrubbed.

  • 1/4 cup plus 2 tablespoons chopped fresh Italian parsley.

  • 1/2 cup Dry “White Wine”.

  • 1/4 cup fresh lemon juice.

  • 1 pound spaghetti

  • Instructions:

    Heat olive oil in a large heavy pot over medium heat. Add sliced garlic and sauté until lightly browned, about 1-1/2 minutes. Add clams and ¼ cup of the fresh chopped Italian parsley; stir 2 about minutes. Add Wine; simmer 2 minutes more. Add fresh lemon juice. Cover and simmer until clams open, about 5-6 minutes. ( Discard any clams that do NOT OPEN ).

    Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to the bite ( Al Dente ). Drain. Add pasta to the clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to a large serving bowl. Sprinkle with the remaining 2 tablespoons of parsley and serve.

    Serves:4 as a main course

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