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Mascarpone

Spaghetti with clams and butter


"Using butter is an unusual choice for cooking clams; most recipes call for olive oil," says Rogers. "This recipe comes from a restaurant on the beach near Fiumicino, and the butter makes the sauce deliciously thick, coating the pasta."

You'll need

400 gm dried spaghetti 2 tbsp extra-virgin olive oil 2 garlic cloves, finely chopped 1 dried red chilli, crushed 75 gm softened butter 1 kg small clams ¾ cup (loosely packed) parsley, coarsely chopped 250 ml dry white wine, such as vermentino

Method

  • 01
  • Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes).
  • 02
  • Meanwhile, combine oil, garlic, chilli and half the butter in a frying pan over medium-high heat, season to taste and fry until fragrant (30-40 seconds). Add clams and parsley and toss to combine. Add wine, cover with a lid and cook, shaking the pan occasionally, until clams open (4-6 minutes).
  • 03
  • Drain spaghetti, reserving a small amount of pasta water. Add spaghetti and remaining butter to clams and toss to combine, adding reserved pasta water if necessary to loosen sauce. Serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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