Ingredients ⚡️1 tbsp butter ⚡️4 garlic cloves, diced ⚡️1 shallot, diced ⚡️1lb cockles, soaked, cleaned and drained ⚡️1/3 cup panko bread crumbs ⚡️3oz of spaghetti, or pasta of choice ⚡️small bunch of parsley, stems divided and leaves finely minced ⚡️1 lemon, charred, plus lemon zest ⚡️1/4 tsp red pepper flakes ⚡️3/4 cup Pinot Grigio ⚡️1/2 cup pasta water ⚡️salt
Directions: 1. In a large pan over medium-low heat, add butter and panko bread crumbs. Toss to combine and season with salt. Continue stirring until toasted. Add 1/2 tsp of lemon zest and a sprinkle of minced parsley. Toss to combine and set aside. 2. Bring a large pot of salted water to a boil. Add pasta and cook until slightly al dente. Reserve 1/2 cup of pasta water and drain the rest. 3. In another large pan, add olive oil, diced garlic and diced shallot. Saute until slightly softened and fragrant. Add parsley stems, red pepper flakes, Pinot Grigio, salt and clams. Cover for 3-5 minutes until the clams start opening. Set aside the clams that have opened and toss any clams that haven’t opened after a while. Remove the parsley stems. 4. In the same pan, add in the pasta, pasta water, parsley, and charred lemon juice. Gently toss to combine and season with salt as needed. Add in the clams and toss. Garnish with more parsley and lemon juice, as desired.
3 Comments
Ingredients
⚡️1 tbsp butter
⚡️4 garlic cloves, diced
⚡️1 shallot, diced
⚡️1lb cockles, soaked, cleaned and drained
⚡️1/3 cup panko bread crumbs
⚡️3oz of spaghetti, or pasta of choice
⚡️small bunch of parsley, stems divided and leaves finely minced
⚡️1 lemon, charred, plus lemon zest
⚡️1/4 tsp red pepper flakes
⚡️3/4 cup Pinot Grigio
⚡️1/2 cup pasta water
⚡️salt
Directions:
1. In a large pan over medium-low heat, add butter and panko bread crumbs. Toss to combine and season with salt. Continue stirring until toasted. Add 1/2 tsp of lemon zest and a sprinkle of minced parsley. Toss to combine and set aside.
2. Bring a large pot of salted water to a boil. Add pasta and cook until slightly al dente. Reserve 1/2 cup of pasta water and drain the rest.
3. In another large pan, add olive oil, diced garlic and diced shallot. Saute until slightly softened and fragrant. Add parsley stems, red pepper flakes, Pinot Grigio, salt and clams. Cover for 3-5 minutes until the clams start opening. Set aside the clams that have opened and toss any clams that haven’t opened after a while. Remove the parsley stems.
4. In the same pan, add in the pasta, pasta water, parsley, and charred lemon juice. Gently toss to combine and season with salt as needed. Add in the clams and toss. Garnish with more parsley and lemon juice, as desired.
This looks so delicious but, due to the clams I can't eat it..😫
Sidenote, you earned a new sub.❤
Yk as a chef I’m actually impressed well done