INGREDIENTS
1 pound spaghetti
1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic, finely chopped
Four 6.5 ounce cans chopped clams in clam juice
¼ cup finely chopped parsley
1/2 teaspoon kosher salt
Freshly ground black pepper
Zest of 1/2 lemon plus 2 teaspoons juice
Pinch red pepper flakes
DIRECTIONS
water going on the stove to cook your pasta. When the water boils, cook the spaghetti until al dente.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Once the butter melts, drop the heat to medium-low and add the garlic. Saute the garlic until it softens and releases its aroma, about 2 minutes. Do your best to avoid browning the garlic, since that will make it bitter.
While your garlic is cooking, open the cans of clams and drain off all but 1/2 cup of the clam juice. Set aside. Once the garlic is tender and aromatic, add the clams to the pan and sauté until they soak up the flavors, about 2 minutes.
When the pasta is cooked and drained, add it to the skillet along with the 1/2 cup clam juice, parsley, lemon zest, lemon, salt, a light shower of black pepper, and red pepper flakes. Cook it for a final 2 minutes or so, coating the pasta with the sauce (I like to use tongs to turn the pasta in the pan).
Serve immediately.
