Spaghetti with clams and smoked butter

Spaghetti with clams and smoked butter

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Smoke and clams are a fantastic combination. If you like, you will get a similar outcome using ready-smoked clams but smoking them yourself is fun. If you can’t find surf clams, pipis work well. Make more smoked butter than you need for this recipe and use it for other things, such as a butter sauce for salmon or spread over crostini with sardines.

Ingredients

Quantity Ingredient
300-400g spaghetti
olive oil, for cooking
1 small onion, very finely diced
2 garlic cloves, crushed
1kg fresh surf clams
100ml dry white wine
100g Smoked butter, diced
6 fresh tomatoes, seeded and finely diced
salt and freshly ground black pepper
lemon juice, to taste
1 large handful basil, leaves torn, to serve
extra-virgin olive oil, for drizzling

Method

  1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Check the timing, because once the clams are cooked you want to get the dish to the table as quickly as possible. Drain well.
  2. Meanwhile, heat a little olive oil in a separate saucepan over medium heat. Add the onion and garlic and cook until the onion has softened but not coloured. Increase the heat and add the clams and wine. Cover with a lid and leave the clams to steam open, about 2 minutes.
  3. Add the smoked butter and tomato to the pan, shaking to incorporate, then remove the pan from the heat. Add the pasta and adjust the seasoning with salt and pepper, to taste, adding a squeeze of lemon juice, as desired. Toss through the basil, then divide the pasta and clams between serving plates, drizzle with a little extravirgin olive oil and serve hot.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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