Spaghetti with Clams
Ingredients
- Ingredients
- 2 scallions
- 1 small red chili pepper
- 1 large Fennel bulb
- 3 Tbsps olive oil
- 1 kilogram clam (cleaned)
- 200 milliliters dry white wine
- 1 sm can Saffron (0.1 grams)
- 400 grams Spaghetti
- salt
- 70 milliliters fish stock
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 handful parsley
Preparation steps
Rinse the scallions, trim and cut into fine strips. Rinse the chile, trim, remove the stem, seeds and pith and very finely chop. Rinse the fennel, pat dry, trim, cut in half, core and cut into strips.
Meanwhile, cook the spaghetti in boiling salted water until al dente. Heat the oil in a large frying pan and sauté the scallions, chile and fennel until the fennel softens slightly. Add the clams, wine and saffron. Increase the heat to high, cover and simmer for about 6 minutes. Remove the clams and discard any unopened clams.
Add the fish stock and lemon juice to the cooking juices and season with salt and pepper. Rinse the parsley, shake dry and finely chop the leaves. Add to the sauce along with the drained pasta and clams and toss to combine. Serve in a large serving bowl with a glass of chilled white wine, if desired.
