Spaghetti with clams

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Low fat

Serves: 4

Type: Budget; Family; Pasta; Seafood

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Ingredients

375g linguine or thin spaghetti
1.5kg fresh clams
2 tablespoons olive oil
3 cloves garlic, sliced
1 cup fresh soft Italian-style breadcrumbs
¼ teaspoon dried chilli flakes (optional)
2 teaspoons grated lemon zest
1 tablespoon lemon juice
¼ cup baby capers, drained
3-4 green onions, thinly sliced diagonally
¼ cup chopped fresh dill

Preparation method

1. Cook pasta in plenty of boiling, salted water until tender but still firm to the bite. Drain, reserving ½ cup cooking water.

2. Meanwhile, heat ½ cup tap water in a large frying pan over moderate heat. Add clams; cook, transferring them to a bowl using tongs as shells open. Strain juice, reserving ½ cup liquid.

3. Heat oil in clean frying pan. Cook garlic, crumbs and chilli for 3-4 minutes until crisp and golden.

4. Return pasta to saucepan; add reserved water and clam juice, lemon zest and lemon juice, capers, onion and dill. Toss well to combine. Add clams and crumbs; heat through and serve.

TIPS: Substitute black mussels or pipis for the clams, as you prefer.

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