So we ate this out twice, once in Carluccio’s and also when we visited Lake Garda Italy. This recipe is so simple but so delicious, vibrant and fresh. I could eat this anytime of year but summertime is my favourite, Paulie makes it even better than the versions we tried in the restaurants, because as you all know we are great fans of sauce so he makes the liquid part for 4 but main ingredients just for the 2 of us so you can either get some read to soak it up or as I do use a spoon. The other great thing about clams is I never get bored of looking at the beautiful patterns on their shells and sometimes think they are too pretty to eat, that is until Paulie presents the finished dish in front of me and I get the wonderful aroamas of the sea.
- Coarse salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 red chilli fresh of dried
- clams (make sure you put theme in water so your not left with grit)
- 1 glass white wine
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- Juice of 1 lemon
- Freshly ground black pepper
Bring a large pot of water to a boil, salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta keeping a cup of the water and set aside.
Meanwhile, heat oil in a large pan over medium heat. Add the garlic and chilli and cook until garlic is golden, about 2 minutes. Add the clams and white wine to the pan. Bring to a boil, cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl and set aside.
Return pan to medium-high heat. Add reserved pasta water and lemon juice, reduce until slightly thickened, about 2 minutes. Remove from heat and whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper and serve.