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Lobster with spaghetti
1 pound of pasta (spaghetti)
2 dozen fresh clams, scrubbed under cool running water
2 cans of chopped clams in clam juice
2 tablespoons extra virgin olive oil
1 small shallot, minced
2 cloves garlic, minced
1/2 cup of dry white wine
a generous handful of FRESH Italian parsley
a generous pat of salted butter
1 tsp. red pepper flakes (optional)
a squeeze of fresh lemon juice (optional)
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Minutes to make, a lifetime to master. How do you prefer your spaghetti carbonara? Try Rick Stein's classic, or change it up with a carbonara risotto from Delia.
This is a wonderful seafood pasta dish that combines the briny, buttery delicate taste of fresh clams, white wine, garlic and parsley with the wonderful "mouth feel" of al dente pasta. The canned clams add a lovely texture and clam flavor to every bite. Serve it with a fresh, green salad and a loaf of crusty Italian bread to soak up all the luscious juice. The taste of the sea in a bowl! Yum!
Recipe posted by infility
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Spaghetti alla carbonara
This easy spaghetti dish is a great way to serve frozen cooked lobsters that are a little smaller, if each person gets a half..
Spaghetti with White Clam Sauce