Spaghetti With Clams

Spaghetti With Clams

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
1/2 small red onion, finely diced
6 cloves garlic, finely chopped
2 1/2 pounds (about 25) Manila or Littleneck clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons butter, diced into small cubes
kosher salt and freshly ground black pepper
1 lemon, zested, for garnish

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.

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. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened. Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water. Place pasta into the clam saute pan and mix thoroughly. Season with to taste with salt and pepper.

Pour pasta into large serving bowl. Zest lemon over the dish. Garnish with remaining parsley. Serve immediately.

Source: adapted from Everyday Italian by Giada De Laurentiis