Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Clams
In a bowl, soak the manila clams in cold water for about 30 minutes to remove any sand. Rinse thoroughly and set aside.
- 2
Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
- 3
Make the Garlic Butter Sauce
In a large skillet, heat the olive oil and unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- 4
Add the Clams
Add the soaked clams to the skillet, along with the saffron threads and juice from half of the lemon. Stir well and cover the skillet. Cook for about 5-7 minutes, or until the clams have opened.
- 5
Combine with Spaghetti
Once the clams are cooked, add the drained spaghetti to the skillet. Toss to combine, adding reserved pasta water as necessary to create a light sauce. Season with salt and black pepper to taste.
- 6
Serve
Remove from heat, sprinkle with chopped fresh parsley and the zest of the remaining lemon. Serve immediately, garnished with lemon wedges.
