Pasta with clams and parsley

How to make Pasta with clams and parsley recipe - For safety sake, discard any clams that are open before you cook them, and discard any that are closed after you’ve cooked them. pâtes aux palourdes et persil recette

Serves 4

Ingredients:

1 tbsp olive oil

1 onion, finely diced

3 garlic cloves, finely diced

handful of finely chopped flat-leaf parsley

½ cup dry white wine

1lb (450g) fresh clams, well scrubbed

12oz (350g) linguine or spaghetti

splash of olive oil

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until the onion begins to soften. Stir in the garlic and parsley, then cook for a few seconds more.

2 Add the wine, raise the heat, then stir in the clams. Allow to bubble, shaking the pan from time to time, for 5 minutes, or until the shells start to open. Turn off the heat and cover.

3 Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water. Add a splash of olive oil, season with salt and pepper, then add the clams and their juices. Toss together and serve.

Pasta with clams and parsley