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Pasta

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.

by Missy Robbins
21 July 2016, 8:00am

I'm just cooking the food I want to eat.

Servings: 4

Prep: 15 minutes

Total: 30 minutes

Ingredients

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

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