Spaghetti, Palourdes, Ail, Citron, Persil, Chili Recipe
Indulge in our delightful Spaghetti with tender palourdes, perfectly sautéed in a fragrant blend of garlic, zesty lemon, and fresh parsley. A hint of chili adds a subtle kick, creating a harmonious balance of flavors that dance on your palate. This dish is a celebration of coastal cuisine, delivering the taste of the ocean with every bite.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 2
Prepare the Clams
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 3
Add Clams
Add the palourdes (clams) to the skillet along with the red chili flakes. Squeeze in the juice of the lemon and add the lemon halves for extra flavor. Cover and cook for about 5-7 minutes until the clams open.
- 4
Combine Everything
Once the clams are open, add the drained spaghetti to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce. Season with salt and black pepper to taste.
- 5
Finish with Herbs
Remove from heat and stir in chopped fresh parsley. Serve immediately with extra lemon wedges on the side.
