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Description
Buttery, flavorful, and featuring just the right amount of alcohol, this recipe for Spaghetti with Clams is a must make for dinner. Sauteed in butter, garlic, chile, and fresh coriander, the clams are then steamed in a Beirao Liqueur, a traditional Portuguese liqueur. Served atop spaghetti, garnish each plate with fresh coriander and a lemon wedge for additional flavor. Serve with your favorite crusty bread. This seafood pasta dish pairs beautifully with a dry white wine.
Ingredients
US|METRIC
4 SERVINGS
- 900 grams clams (white)
- 150 grams spaghetti
- 2 garlic cloves
- 2 Tbsp. margarine (garlic and thyme)
- 1/2 dried chili (large, finely sliced)
- 1 bunch coriander (including the stems)
- 2 Tbsp. liqueur (Beirão)
- 1/2 lemon (juiced and zested)
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Directions
- Wash the clams well to remove all the sand, and choose the ones that are closed.
- Melt the butter in a saucepan, and add garlic, coriander stalks, and chili slices.
- Saute a little, add the clams, and saute again for 5 minutes.
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