Spaghetti with Clams & Parsley
This is my version of "Linguini with White Clam Sauce" using spaghetti and lots of parsley.
- 1 lb . spaghetti
- 1 15 oz can of baby clams
- 2-3 cloves garlic; crushed or grated
- 1 lemon
- 1 t . hot pepper flakes optional
- 1/2 - 1 c . parsley; finely chopped
Start your pasta first. It only takes about 15 minutes to make the sauce.
Saute the garlic in the olive oil in a large saucepan on medium heat, being careful not to burn it.
Add the clams juice and all to the pan.
Add the juice of one lemon and grate in some of the zest.
Simmer for 10 minutes.
Add the pepper flakes and the parsley and mix well.
Lift the cooked pasta right into the saucepan, letting extra pasta water come with it to make more sauce.
Stir and transfer to a pasta bowl or serve as is.
Have plenty of Parmesan cheese on hand and let everyone add as much as they like.