Spaghetti with Clams and Lemon

Spaghetti with clams and lemon is a tasty first course that combines sea flavors and citrus for a fresh and aromatic result. Here’s the recipe:

Ingredients

• 320 g spaghetti
• 500 g vongole veraci
• 2 garlic cloves
• 1 lemon (grated zest and juice)
• Fresh parsley to taste
• Extra virgin olive oil
• Chili pepper (optional)
• Salt to taste
• Pepper to taste

Preparation

1. Clean the clams by soaking them in salted water for about 30 minutes, then rinse them under running water.
2. In a large pan, sauté the garlic cloves in extra virgin olive oil. If desired, add a chili pepper for a spicy touch.
3. Add the clams to the pan, cover with a lid and cook until they have all opened.
4. Meanwhile, cook the spaghetti in plenty of salted water following the times indicated on the package to keep them al dente.
5. When the clams have opened, remove the garlic cloves and add the grated zest and lemon juice, stirring to combine the flavors.
6. Drain the spaghetti, reserving some of the cooking water, and transfer them to the pan with the clams.
7. Add a splash of cooking water if necessary and toss over high heat to flavor the pasta.
8. Finish with chopped fresh parsley, adjust salt and pepper, and plate.

Now, let me tell you a fun fact: vongole veraci are considered among the best for preparing this dish, and the addition of lemon is not only for flavor, but also to help “clean” the palate between one bite and another, thus enhancing the flavor of the clams.

Buon appetito!