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🍝 Spaghetti with Venus Clams

463 kcal · 30 min · 4 servings

Ingredients

• 500 g Venus clams
• salt
• 250 ml fish stock
• 1 tbsp chopped parsley
• 4 tbsp lemon juice
• 1 pinch grated lemon zest
• 1 tbsp butter
• 1 tbsp fine shallot cubes
• 2 tbsp white wine
• 1 clove garlic (finely chopped)
• 350 g spaghetti
• white pepper

Instructions

1. 1. Rinse the Venus clams thoroughly under cold water.
2. 2. Place the clams in a pot with the fish stock.
3. 3. Simmer the clams for about four minutes until the shells open.
4. 4. Remove and discard any clams that did not open, as they may be spoiled.
5. 5. Strain the cooking liquid through a fine sieve into a clean bowl to catch it.
6. 6. Cook the spaghetti in a large pot with plenty of salted water until al dente (firm to the bite).
7. 7. Finely chop the shallots and garlic and sauté them in butter until translucent.
8. 8. Season the onion mixture with salt and pepper.
9. 9. Add the lemon zest and sauté it briefly.
10. 10. Deglaze the pan with wine and let the liquid reduce.
11. 11. Top up the sauce with the collected clam broth.
12. 12. Puree the sauce smoothly using a hand blender.
13. 13. Let the sauce reduce slightly again.
14. 14. Season the sauce to taste with lemon juice, salt, and pepper.
15. 15. Set aside the parsley until it is needed later.
16. 16. Return the opened clams to the sauce and warm them through briefly.
17. 17. Add the cooked parsley to the sauce and stir it in.
18. 18. Drain the spaghetti.
19. 19. Toss the spaghetti directly with the clam sauce.
20. 20. Serve the spaghetti on pre-warmed plates.

Nutrition per serving

• kcal: 463
• Protein: 29 g · Fett/Fat: 6 g · Carbs: 70 g