Spaghetti with Clams, Herbaceous Marinière

Ingredients:

• 1 pound spaghetti
• 3 pounds fresh clams, scrubbed and soaked in cold water for at least 20 minutes
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1/2 cup white wine
• 1 cup vegetable broth
• 1/4 cup chopped fresh parsley
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions:

1. Fill a large pot with salted water and bring it to a boil. Add spaghetti and cook until al dente, then drain well.
2. In a large skillet or dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the garlic, shallot, oregano, thyme, and red pepper flakes and cook, stirring constantly, for 1-2 minutes until the shallot is translucent.
3. Add the white wine to the skillet and bring it to a simmer. Add the clams to the skillet, cover with a lid and cook until the clams have opened, for about 6-8 minutes.
4. Remove the clams from the skillet with a slotted spoon and keep them warm.
5. Add lemon juice, zest, and vegetable broth to the skillet. Simmer for another 3-4 minutes, reducing the liquid slightly.
6. Remove skillet from heat and stir in remaining 1 tablespoon of butter until it melts. Season with salt and freshly ground black pepper, to taste.
7. In a large bowl, combine spaghetti and marinière sauce. Toss well to coat pasta.
8. Add the clams and fresh parsley to the bowl. Gently toss once more to combine.
9. Portion pasta with clams and serve immediately.

Verdict:

This spaghetti with clams marinière is a perfect harmony of flavors. The clams are delicate, cooked to perfection and well-seasoned. The sauce is a deliciously balanced combination of garlic, herbs, and white wine. The lemon adds a nice touch of acidity and brightness. The dish is light enough to serve for summer but hearty enough to satisfy any pasta lover.

Serving Suggestions:

This dish is best served with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. You can serve it with some garlic bread or a side salad if you like. Enjoy!