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Spaghetti with clams is a comforting, rich and hearty blend of saucy noodles in a lemony, wine sauce with fresh seafood.

Enjoy this with crusy garlic bread.

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup dry white wine (or clam juice)
• 2 cans (10 ounces each) whole baby clams, drained (or 1 pound fresh clams)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Lemon wedges, for serving
• Grated Parmesan cheese (optional)

Directions

• Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti and set aside.
• Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1-2 minutes until fragrant.
• Add the Wine: Pour in the white wine and bring to a simmer. Let it cook for about 3-4 minutes, allowing it to reduce slightly.
• Add the Clams: Stir in the drained clams (or fresh clams if using). Season with salt and pepper. Cook for another 3-5 minutes until the clams are heated through (or until fresh clams have opened).
• Combine with Spaghetti: Add the cooked spaghetti to the skillet, tossing to combine. If the mixture seems dry, add a little of the reserved pasta water to reach your desired consistency.
• Finish and Serve: Stir in the chopped parsley and lemon zest. Taste and adjust seasoning if needed. Serve hot with lemon wedges and grated Parmesan cheese if desired.

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Credit: Rasamalaysia