Lemon Garlic Butter Clam Pasta with Fresh Herbs
Ingredients
- 3 oz pancetta
- 1 tbsp olive oil
- 2 tbsp shallot- minced
- 3 garlic cloves- minced
- Pinch of red pepper flakes
- ⅓ cup white wine
- ⅔ cup veggie stock
- 1 lb clams
- 1 tsp cornstarch
- 2 tbsp butter
- 1 tbsp lemon juice
- 2 tsp fresh parsley- finely chopped
- 2 tsp fresh chives- finely chopped
- Fresh cracked pepper
- 1 package fresh spaghetti (cooked to package directions)
Directions
- Rinse clams in cold water and set aside.
- Heat pot to medium/high heat.
- Add the pancetta and cook for 5 minutes- stirring occasionally- once cooked, set aside.
- Drizzle 1 tbsp olive oil into the heated pot, add minced shallot and garlic- cook for 2 minutes, until fragrant.
- Add red pepper flakes, white wine and veggie stock.
- Bring to a simmer, add rinsed clams, cover and cook for 5 mins (until clam shells open).
- Once cooked, take clams out of the sauce.
- Deshell half the clams and give them a rough chop, keep the others in the shell and set all aside.
- Simmer sauce uncovered for 5 minutes, add 1 tsp cornstarch and whisk well to combine.
- Add in butter, once melted lemon juice, finely chopped parsley, chives and fresh cracked pepper.
- Pour in the roughly chopped clams, cooked pancetta and al dente spaghetti.
- Mix to incorporate, serve with shelled clams nestled into the pasta.