There’s something about the chill outside that makes me want to indulge in fresh, light dishes. I’m trying to trick myself that it’s Spring already. I know we’re supposed to be living in the moment, but when the moment involves harsh winds and not being able to leave the house without 327 layers, then I think I’m allowed to wish for the lighter days and (slightly) warmer temperatures of Spring. This is the sort of dish that you should eat at a beachfront restaurant whilst wearing over-sized sunglasses and white linen, not curled up in front of the TV under a blanket, but sometimes needs must.
The thing is, clams are in season right now – which means we’ve got to make the most of them whilst we can. I’m obsessed with all things seafood – whether it’s a big bowl of plump mussels, a decadent dish of lobster, a pile of juicy prawns or these sweet little clams, I am so there. I think a lot of people are put off from eating seafood at home because it seems a little tricky, but that reputation couldn’t be further from the truth. A little know-how is all you need, and this guide on how to clean and prepare clams will set you up perfectly for making this dish.
- 300g clams
- 200g spaghetti
- 10g butter
- big splash of olive oil
- 2 cloves of garlic, finely chopped
- 1 red chilli, finely chopped
- 1 small glass of dry white wine
- small bunch of flat leaf parsley, roughly chopped
- zest and juice of 1/2 lemon
- Rinse the clams in running water and scrub with a stiff brush if needed. Put them in a bowl and cover with salted water. Leave for a couple of hours before draining and rinsing to get rid of any grit.
- Cook the spaghetti in a pan of boiling water with plenty of salt, until al dente.
- Meanwhile, heat the butter and oil in a large frying pan over a medium heat until softened.
- Add the clams and the wine. Cover and cook for a couple of minutes until most of the clams have opened. Pick out any that are unopened and discard.
- Drain the spaghetti and add to the clam pan. Toss together and heat through for a minute.
- Stir through the parsley, lemon zest and juice and serve.