Simple spaghetti with fresh seafood is one of life’s little pleasures. This recipe is so simple to make, tastes delicious and reminds us of summer by the seaside no matter what time of the year we make it.
200 grams of uncooked spaghetti
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
12-18 Clams (we love Cloudy Bay Clams)
1 tomato, deseeded and chopped
1/3 of a cup of dry white wine
2 tablespoons of chopped parsley
1 teaspoon of grated lemon zest
Juice of 1/2 a lemon
- Cook spaghetti according to packet instructions in a large pan of salted water until al dente.
- In a large frypan heat the olive oil and fry garlic until lightly golden, add the wine, a splash of water, lemon juice and the clams and simmer until the clams have opened, being careful not to over cook them. Discard any unopened clams.
- Add the cooked spaghetti, tomato, lemon zest and parsley and toss through. Season with salt and pepper and serve immediately.