Author Notes
Spaghetti & Clams - simplicity at it's finest! —mtlabor
Ingredients
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2 pounds
clams
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1 cup
white wine
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1/2 tablespoon
thyme
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2
garlic cloves, minced
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juice from 1 lemon
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1
green bell pepper, finely diced
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1 pound
linguini or thin spaghetti
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1 tablespoon
olive oil
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small handful cilantro, chopped (optional)
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salt and pepper to taste
Directions
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In a large pot of boiling water, cook noodles according to package directions for al dente.
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In a dutch oven or large pot, combine thyme, white wine, garlic, green peppers, and clams over medium high heat. Cover and bring to a boil. Turn heat down to a simmer and let cook, covered, for about 3-4 minutes, or until clams open up.
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Remove clams and set aside. Simmer broth mixture for about 5 more minutes. Stir in lemon juice and season with salt and pepper, to taste
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Drain pasta and add in clams. Toss well and serve onto warm plates. Pour desired amount of broth over noodles and garnish with cilantro, if desired.
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