Spaghetti with Clams, Potato Cream, and Lemon Sauce

Name: Spaghetti with Clams, Potato Cream, and Lemon Sauce
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz spaghetti (400 g); 2.2 lbs fresh clams (1 kg); Fresh parsley; Garlic; 1/2 cup dry white wine (about 120 ml); 1 shallot; 10.5 oz white potatoes, about 4 small (300 g); Salt; Extra virgin olive oil; Black pepper; Red pepper flakes; 1 lemon; 3 1/2 tablespoons extra virgin olive oil (50 ml); 1 teaspoon sugar

Martina__Rami @cook_24105400

Cantagrillo

Spaghetti with Clams, Potato Cream, and Lemon Sauce

Martina__Rami @cook_24105400

Saved

Ingredients

Serves 4 servings

14 ozspaghetti (400 g)
2.2 lbsfresh clams (1 kg)
Fresh parsley
Garlic
1/2 cupdry white wine (about 120 ml)
1shallot
10.5 ozwhite potatoes, about 4 small (300 g)
Salt
Extra virgin olive oil
Black pepper
Red pepper flakes
1lemon
3 1/2 tablespoonsextra virgin olive oil (50 ml)
1 teaspoonsugar

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Steps

1

Open the clams in a pan with garlic and parsley, deglazing with white wine. Remove the clams from their shells and set aside.
2

For the potato cream, sauté the shallot, then add the finely chopped potatoes. Add the clam cooking liquid and enough water to cook the potatoes until tender. Season with salt.
3

For the lemon sauce, reduce the lemon juice by one third, then add the sugar. Let it cool. Slowly add the olive oil while blending with an immersion blender until emulsified.
4

Cook the spaghetti, then toss it with the potato cream and clams. Serve with the lemon sauce and lemon zest on top.