Serves
4
Ingredients:
1 pound
dried spaghetti
1/2 cup
extra-virgin olive oil
2
shallots, thinly sliced
5 to 7
cloves garlic, finely chopped
2 1/2
pounds Manila clams, scrubbed clean
24 medium
sized shrimps
1/2 cup
fresh parsley, chopped
1/2 cup
dry white wine
2
tablespoons unsalted butter, diced into small cubes
Sea salt
and freshly ground black pepper
1 lemon,
zested, for garnish
Directions:
1.
In a
large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring
constantly in the beginning to prevent it from sticking together. Cook until al
dente, about 8 minutes.
2.
Meanwhile,
heat the olive oil in a large saute pan. When almost smoking, add shallots and
garlic and saute until soft and translucent, about 3 to 4 minutes, being
careful not to burn the garlic.
3.
Add
the clams and wine. Cover and simmer for 3 to 4 minutes. Add the shrimps and
cook for another 4-5 minutes. Make sure all the clams have opened. Discard any
that have not opened.
4.
Add
2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
5.
Drain
pasta in a colander. Do not rinse pasta with water - this will remove the
pasta's natural starches. Place pasta into the clam saute pan and mix
thoroughly. Check seasoning.
6.
Pour
pasta into large serving bowl. Zest lemon over the dish, being carefull not to
zest the white part of the lemon, which is bitter. Garnish with remaining
parsley. Serve immediately.