Spaghetti with Tinned Clams

Spaghetti with Tinned Clams

-2 tins Donostia Clams (drained and rinsed)
-1 lb spaghetti
-6 pickled pepperoncini sliced into 1/8" matchsticks
-1 c dry white Italian wine
-8 T salted butter
-juice from 1 lemon
-fresh chopped parsley
-shredded parmesan (optional)

Gently melt butter over medium heat in a frying pan large enough to hold pasta.  Slowly whisk in the white wine until fully blended.  Remove from heat. Meanwhile, cook pasta in salted water according to package directions until al dente. Drain & add to sauce. Top with clams & pepperoncini and turn gently with tongs while heating over med-high heat until pasta is cooked through and coated. Pour lemon juice over, stir gently with tongs and top with parsley and parmesan.

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