Lemon Pasta With Fresh Clams Recipe


Main Ingredient


 Hard shell clams36 , scrubbed and cleaned (Littlenecks / Cherrystones, Small Clams)
 Dry white wine/Dry vermouth2⁄3 Cup (10.67 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Butter2 Tablespoon
 Finely chopped shallots2 Teaspoon
 Garlic2 Clove (10 gm), chopped fine
 Fresh oregano/1/2 teaspoon dried1 Teaspoon
 Red pepper flakes1⁄2 Teaspoon
 Finely chopped fresh parsley2 Teaspoon
 Lemon pasta1⁄2 Pound
 Freshly grated parmesan cheese1⁄4 Cup (4 tbs)
 Chopped lemon zest1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2373 Calories from Fat 878

% Daily Value*

Total Fat 99 g152.2%

Saturated Fat 29 g145.1%

Trans Fat 0 g

Cholesterol 336.7 mg

Sodium 913.2 mg38%

Total Carbohydrates 197 g65.6%

Dietary Fiber 11 g43.8%

Sugars 10.6 g

Protein 134 g268.6%

Vitamin A 83.9% Vitamin C 220.6%

Calcium 75.6% Iron 593%

*Based on a 2000 Calorie diet


1. In a large saucepan, add the clams and 1/3 cup of wine or vermouth. Cover the pan and, on medium high, boil the clams until they open, about 5 or 8 minutes. Do not overcook. Discard any clams that have not opened.
2. Let clams cool and remove clams from their shells and set aside.
3. Strain the clam broth through a double piece of cheese cloth and reserve. You will have about 3/4 cup to 1 cup of broth.
4. In a large skillet add the oil and butter and heat for a few seconds. Add the shallots and garlic and saute briefly. Add the reserved wine, clam broth, oregano, red pepper flakes, and parsley. Simmer for 10 minutes.
5. Add the clams and cook for 2 minutes. Do not overcook the clams or they will toughen.
6. Cook the pasta until al dente. Add the sauce and clams to the pasta and mix a little. Add the cheese and mix well. Taste and add salt to taste.