One part carbohydrate-quencher, one part ode to the Pacific Northwest. This simple Clam Scampi recipe puts to use all of my refrigerator and pantry go-tos while highlighting Oregon's amazing shellfish.
Recipe and photography by Kourtney Paranteau
- 2lbs Manila Clams (we got ours from Hama Hama)
- 3 tbsp unsalted butter
- 2 Jacobsen Salt Co. Disco di Sale
- 4 garlic cloves, finely chopped
- 1 tbsp urfa chili, plus more for finishing
- ¼ cup fresh parsley, coarsely chopped, plus more for garnishing
- ⅓ cup hot sauce (we like Bobbie's Boat Sauce)
- 16oz spaghetti
- 1 lemon, juice and zested (separated)
- 2 tsp Tellicherry Peppercorns, freshly cracked
- 1 cup dry white wine, like Bow & Arrow's Melon
- 1 tbsp chives, chopped, for garnishing
- 1 tbsp olive oil (Durant Garlic Fused is great)
- 2 tsp Jacobsen Salt Co. Pure Flake Finishing Sea Salt
Before you start building you sauce, soak your clams in a large bowl of cold water to give them a chance to spit out any remaining salt that they might be retaining. Fill another large bowl with ice water and set aside. On neighboring burners, in a large saucepan, melt butter over medium heat, while you simultaneously bring a large pot of water, along with your twoDisco di Sale to a boil. Once your butter completely melts, sweat the garlic for three minutes in butter. When the garlic's fragrance starts to blossom, add your urfa chilis, hot sauce, parsley, and stir to combine.
Meanwhile, once your water reaches a boil, cook your spaghetti for three minutes, drain and quickly place in the bowl of ice water. Returning to your sauce, add lemon juice, black pepper, white wine, and (strained) clams and stir. Cover your pan for four to five minutes or until most of the clam shells have opened. Continue to cook and stir for another minute and pick out any clams that remain closed. Strain your pasta and toss it into your clam sauce using tongs. Once all of the noodles are coated with sauce, distribute into four bowls. Top with chives, urfa, parsley, olive oil, and flaky sea salt.