Wholewheat Spaghetti (ref. A15-VK) – 300 g (6 nests)
Clams with shell – 200 g
Chopped flat-leaf parsley – 10 g
Finely julienned lemon zest – 10 g
Garlic (chopped) – 1 clove
Shallot (finely chopped) – 1/4 pc
Dry white wine – 100 ml
Olive oil – 1/2 tbsp
Butter – 5 g
Pepper and salt
Preparation
It is very important to soak the clams in cold water for at least 2 hours, refreshing the water 2 or 3 times. Rinse them thoroughly.
Sauté shallots and garlic in a pan with olive oil. Add the clams and white wine, and cook over high heat until they open. Discard any shells that do not open.
Heat the whole wheat spaghetti in lightly salted boiling water for 75 seconds and drain.
Combine the spaghetti, chopped parsley, and butter in the pan with the clams, and gently mix everything together.
Arrange the spaghetti neatly on warm plates, place the clams alongside, drizzle with the remaining sauce from the pan, and garnish with lemon zest.
