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🍝 Yellow Spaghetti with Clams

627 kcal · 30 min · 4 servings

Ingredients

• 500 g Venus clams
• 500 g Spaghetti
• Salt
• 1 tbsp Turmeric (ground)
• 1 untreated lemon
• 4 fresh garlic cloves
• 2 tbsp Olive oil
• 150 ml Vegetable broth
• 1 pinch Saffron (ground)
• Pepper (from the mill)
• 2 tbsp freshly chopped parsley
• 20 g Butter

Instructions

1. 1. Thoroughly rinse the clams under running water.
2. 2. Let the clams drain in a colander.
3. 3. Discard any clams that are already open.
4. 4. Bring water to a boil and add salt and turmeric.
5. 5. Cook the spaghetti in this water until al dente.
6. 6. Wash the lemon under hot water and pat it dry.
7. 7. Finely grate the lemon zest.
8. 8. Squeeze the juice from the lemon.
9. 9. Peel the garlic cloves.
10. 10. Finely chop the garlic.
11. 11. Heat oil in a large pan.
12. 12. Sauté the garlic briefly in the hot oil.
13. 13. Deglaze the pan with the broth.
14. 14. Let the liquid simmer briefly.
15. 15. Add the lemon juice to the sauce.
16. 16. Add the lemon zest to the sauce.
17. 17. Add the saffron to the sauce.
18. 18. Add the clams to the pan.
19. 19. Cover the pan with a lid.
20. 20. Steam the clams for 4 to 5 minutes.
21. 21. Discard any clams that have not opened.
22. 22. Season the sauce with salt and pepper.
23. 23. Drain the cooked pasta.
24. 24. Add the drained pasta to the pan.
25. 25. Add the parsley to the pan.
26. 26. Add the butter to the pan.
27. 27. Toss everything well until the butter has melted.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 627
• Protein: 30 g · Fett/Fat: 12 g · Carbs: 98 g