Spaghetti with Clams and Summer Herbs
The queen of pasta shows us how to make the ultimate clam pasta loaded with garlic, chili, and herbs.
I'm just cooking the food I want to eat.
Prep: 15 minutes
Total: 30 minutes
kosher salt, to taste
1 pound dried or fresh spaghetti
30 ml olive oil
30 grams unsalted butter
8 garlic cloves, thinly sliced
1 garlic scape, thinly sliced
1 teaspoon chili flakes
167 grams cooked clam meat
freshly ground black pepper, to taste
handful of bronze fennel fronds
dill flowers, for garnish
mustard flowers, for garnish
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.