This recipe is a simple, clean, and healthy way to enjoy pasta. The aroma of lemon is delightful and the creamy olive oil makes it decadent without being too heavy. It’s also the perfect elegant dish to impress dinner guests!
1/2 cup olive oil
3 garlic cloves - thinly sliced by mandoline
1/4 teaspoon red pepper flake
Kosher salt and freshly cracked pepper
1/4 cup white wine
2 pounds clams - scrubbed clean
1 pound capellini or angel hair pasta
4 lemons - zested and juiced
1/2 cup grated Parmesan
Bring a large pot of heavily salted water to a boil. In a large, deep sauté pan, add the olive oil and heat over low heat. Add the garlic, pepper flake, and a heavy dash of salt and pepper. Cook for one minute or until fragrant. Add the wine and bring to a boil. Lower the heat to a simmer, add the clams, and cover the pan with a lid. Cook, covered, until clams have opened up - about 7 minutes. Discard any clams that didn’t open. Boil pasta in the large pot of water for about 2 to 3 minutes or until al dente. Using tongs, transfer the pasta directly into the pan with the clams with about 1/4 to 1/2 cup of pasta water. Add the lemon zest, juice, and Parmesan. Toss everything together and serve warm or at room temperature. Add more pasta water if the pasta noodles get dry or clumpy while sitting.