SPAGHETTI WITH CLAMS

Serves: 4

3 lb (1.4 kg) live clams such as

■

littleneck, Manila or savoury (purple varnish)

1 lb (454 g) dry spaghetti

■

1/2 cup (125 mL) extra-virgin

■

olive oil

3 tbsp (45 mL) unsalted butter

■

1 shallot, finely chopped

■

5 cloves garlic, thinly sliced

■

1 tsp (5 mL) chili flakes

■

1/4 cup (60 mL) clam juice

■

1/4 cup (60 mL) dry white wine

■

3 tbsp (45 mL) finely chopped

■

flat-leaf parsley

Zest and juice of 2 lemons

■

Sea salt and ground pepper

■

Warm crusty bread, to serve

■

1. Rinse clams under cold water for at least 5 minutes, discard any that are open and won’t close when tapped or that have broken shells. Scrub off any debris.

2. Bring a large pot of water to a boil over high heat and salt generously. Add the pasta and cook until al dente, according to manufacturer’s instructions.

3. Drain the pasta.

4. Meanwhile, heat the olive oil and butter in a large shallow sauté pan over medium heat. Add the shallots and sauté for 5 minutes or until tender. Add the garlic and chili flakes and sauté for another minute. Add the clams and cook for 1 minute.

5. Pour in the clam juice and wine, cover and steam clams for 2 to 3 minutes or until opened. Discard any that haven’t opened.

6. Stir in the cooked, drained pasta, parsley and lemon zest and juice. Season with salt and pepper, to taste. Divide among bowls and serve with buttered slices of warm bread.