I haven’t ever had clams before. So this was a bit scary for me to make and to try. I loved the idea of trying something new and seeing how well I liked it. It was amazing.
CandiAnne’s Note: This was a favorite growing up and still is to this day. My uncle would get up at dark and he and his buddies would head out to the bay to go clammin while the tide was out. Having fresh clams was soooo yummy. We’d boil em up and eat them right out of the shell. This would also be on the table, sometimes the same night, sometimes the night after. It all depended on how many buckets he’d bring back. These days I use canned clams and bottled clam juice but this never disappoints my taste buds or my memory center.
I’m glad the Escoffier student that I had make this enjoyed it 🙂
Ingredients
Instructions
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Clam sauce
- Drain and dice the clams. Reserve the juice for adding to the sauce later.
- Add to a sauce pan the oil, butter, shallot. Then cook until golden brown. Next add the garlic, and anchovies. Cook and stirring the anchovies into a paste.
- Add the parsley, clam juice and wine, lemon zest, and lemon juice.
- Simmer the sauce until it reduces slightly. This takes approximately 10 minutes.
- Add the clams to the sauce and simmer for an additional 1 to 2 minutes.
- Cook your spaghetti according to the directions on your box. Once sauce is done set it aside while your pasta cooks.
- Once the spaghetti is done, drain it well. Then add to the pasta and toss it to combine the sauce and pasta well. Serve and enjoy.
Notes
I added some lemon for a little bit more kick of acid. I didn't add any salt because the anchovies and clams had enough salt. I did add a little bit of black pepper at the end. It was really amazing bite. To make it a little spicy, the next time you could add 1/2 tsp. of crushed red pepper flakes.