Clam Sauce Spaghetti
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 3 ⅓ cups clam
- salt
- 1 cup fish stock
- 1 Tbsp chopped parsley
- 4 Tbsps lemon juice
- 1 generous pinch grated Lemon peel
- 1 Tbsp butter
- 1 Tbsp finely diced shallots
- 2 Tbsps white wine
- 1 clove garlic cloves (finely chopped)
- 12 ozs Spaghetti
- White pepper
Preparation
Kitchen utensils
1 Teaspoon, 1 Tablespoon, 1 Peeler, 1 Large knife, 1 Cutting board, 1 Wooden spoon, 1 Small knife, 1 großer Pot mit Deckel, 1 Measuring cups, 1 Citrus juicer, 1 Immersion blender, 1 Non-stick pan, 4 kleine Bowls
Preparation steps
1.
Clean the clams and simmer in the fish stock for about 4 minutes, until the shells have opened (throw away any that do not open, they could be spoilt). Drain, but catch the stock and strain through a fine sieve.
2.
Cook the spaghetti in plenty of salted water until al dente. Meanwhile heat the butter and sweat the shallot and garlic until translucent. Season with salt and pepper, add the lemon peel and sweat briefly. Then deglaze with wine and boil until the wine is reduced. Add the liquid the clams were cooked in and puree finely. Boil until reduced slightly, then season with salt and pepper and add lemon juice to taste. Add the parsley and clams and warm the clams in the sauce. Drain the spaghetti, mix with the clams and sauce and serve on warmed plates.
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