Spaghetti with Clams & Summer Herbs Recipe

Servings: 4
Prep time: 15 minutes
Total time: 30 minutes

Ingredients

kosher salt, to taste
1 pound|454 grams dried or fresh spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
8 garlic cloves, thinly sliced
1 garlic scape, thinly sliced
1 teaspoon chili flakes
6 ounces|171 grams cooked clam meat
freshly ground black pepper, to taste
handful of bronze fennel fronds
dill flowers, for garnish
mustard flowers, for garnish

Directions

1. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, then drain, reserving a ladle-full of water.
2. Meanwhile, heat half of the oil and butter in a 12-inch skillet over medium-high. Add the garlic cloves and scape and cook 3 minutes. Add the chili flakes and cook 1 minute more. Add the remaining oil and butter, the spaghetti and reserved cooking liquid, and the clams and toss well to combine. Season with salt and pepper and toss with the fennel fronds.
3. Transfer pasta to a serving plate and garnish with the dill and mustard flowers.

From Dirty Work: Picking Fresh Herbs for Pasta with Missy Robbins of Lilia

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