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🍝 Venus Clams with Pasta

642 kcal · 30 min · 4 servings

Ingredients

• 1 kg Venus clams
• 2 shallots
• 1 clove garlic
• 1 tbsp freshly chopped thyme
• 3 tbsp olive oil
• 100 ml dry white wine
• 100 ml fish stock
• salt
• pepper (from the mill)
• 400 g spaghetti
• 4 tbsp freshly chopped parsley

Instructions

1. 1. Thoroughly rinse the venus clams under running water.
2. 2. Discard any shells that are already open.
3. 3. Peel the shallots and the garlic.
4. 4. Finely chop the shallots and the garlic.
5. 5. Heat the oil in a large pan.
6. 6. Sauté the shallots, garlic, and thyme briefly in the hot oil.
7. 7. Deglaze the pan with the white wine.
8. 8. Pour in the stock.
9. 9. Add the drained clams to the pan.
10. 10. Cover the pan with a lid.
11. 11. Cook the clams for about 5 minutes.
12. 12. Remove the pan from the heat as soon as all clams have opened.
13. 13. Discard any clams that remain closed after cooking.
14. 14. Season the clams with salt and pepper to taste.
15. 15. Bring plenty of water to a boil in a pot.
16. 16. Salt the cooking water generously.
17. 17. Cook the pasta al dente (firm to the bite) in the water.
18. 18. Drain the pasta.
19. 19. Let the pasta drain well.
20. 20. Add the pasta to the clams in the pan.
21. 21. Finely chop the parsley.
22. 22. Stir the parsley into the pasta and clams.
23. 23. Let the mixture steep briefly.
24. 24. Taste the dish one last time and adjust seasoning if needed.
25. 25. Warm the serving plates.
26. 26. Plate the pasta with the clams on the warmed plates.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 642
• Protein: 42 g · Fett/Fat: 11 g · Carbs: 87 g