Spaghetti with Clams in White Wine Sauce

Ingredients

• 400 gSpaghetti
• 227 gMussel
• 30 mlOlive oil
• 6 gGarlic
• 1 gChili flakes
• 120 mlWhite wine
• 2 gLemon zest
• 1 gLime zest
• 15 gParsley
• 28 gButter

Instructions

1. 1

   Cook the pasta

   • Bring a large pot of water to a rolling boil. Optionally salt the water.
   • Add spaghetti (about 100 g per person; here 400 g total) and cook until al dente according to package instructions.
2. 2

   Poach the clams

   • Place the clams with 120 ml white wine in a small saucepan and gently heat until the clams open, about 2 minutes.
   • Remove from heat and set clams with their cooking liquid aside.
3. 3

   Make the sauce

   • Heat 30 ml olive oil in a small frying pan.
   • Add minced garlic, red pepper flakes, chopped parsley and lemon and lime zest; cook about 3 minutes until fragrant.
   • Add about 60 ml of the wine the clams were cooked in and heat on high briefly to reduce slightly.
4. 4

   Combine and finish

   • Add the cooked clams (with a little cooking liquid) to the sauce and turn off the heat.
   • Drain the pasta and return it to the pot. Stir in the salted butter (28 g) so the sauce slightly thickens.
   • Add clams to the pasta and toss gently to avoid breaking the clams. Serve immediately.