Spaghettine with Clams and Granverde Oil



Time: 30 minutes
  • Bring 4 quarts of water to a boil, then add a tablespoon of coarse sea salt.
  • Heat the Granverde olive oil over medium heat in a sauté pan.
  • Add the shallots and garlic. Sauté until soft, being careful not to burn the garlic.
  • Add wine. Bring it to a boil.
  • Add the clams and cover. Simmer for 6 to 8 minutes. If you are using little necks, put the pasta in the boiling water the moment that you cover the pan. For Manila clams, wait 4-5 minutes before cooking them.
  • Stir the pasta to prevent it from sticking together. Cook al dente. Drain.
  • Remove the clams. Put 6 each into 4 pasta bowls or soup plates.
  • Add spaghettine to the sauce and toss it around for a minute or two with the heat still on.
  • Toss in the parsley.
  • Put the pasta in the bowls.
  • Garnish with the lemon zest and pepper.
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