Spaghettini with corn and clams

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This dish will captivate you with its elegant appearance, summery flavors, and rich aromas. The spaghettini are boiled separately and then stirred into the white wine broth in which the clams have been simmered, along with sautéed garlic and corn. Add both the corn kernels and the empty cobs to the pot so that the broth absorbs as much flavor as possible, along with the clam juices. Finally, butter and grated lemon zest are stirred into the pasta, transforming the fragrant broth into a wonderfully thick sauce with a citrusy, creamy flavor. It pairs perfectly with seafood.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 gr. spaghettini
3 tbsp extra-virgin olive oil + extra for drizzling
4 cloves garlic, thinly sliced
20 small clams (about 0.9 kg), washed with a brush
3/4 cup dry white wine
2 ears of corn, cut off the kernels and set the ears aside
1/4 - 1/2 tsp red pepper flakes
3 tablespoons unsalted butter
Grated zest of 1 lemon
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghettini pasta, corn, mollusks, white wine, red pepper flakes, lemon zest, garlic

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic and cook, stirring, until golden brown, about 3 minutes. Add the clams, wine, corn kernels and cobs, red pepper flakes, and 1/2 teaspoon salt; cover, increase the heat to high, and cook until the clams open, about 7 minutes. Discard the corn cobs and any unopened clams.

Add the butter, lemon zest, and pasta to the pan with the clams; stir for about 1 minute. Add a little of the reserved pasta cooking water to thin the sauce if the pasta seems dry. Add the parsley and season with salt and pepper to taste. Serve drizzled with olive oil.

Categories:

recipe / Summer dishes / Dinner / Main courses / Pasta / Fish and seafood / Food Network - recipes