- LS
- LF
Pacific Razor Clams with Spaghetti
This year marked 11 years of living in Seattle. This month marked my first visit to the Washington Coast, a popular destination to secure Pacific razor clams. While I was there for a socially responsible weekend getaway, I wasn’t able to go clam digging. The season is currently closed where I was visiting.
Ingredients
Instructions
- Step 1
Cook spaghetti according to package directions, drain and set aside.
- Step 2
While spaghetti cooks, melt 2 tablespoons butter in a large skillet over medium-high heat.
- Step 3
Add diced onion and cook for 5 minutes.
- Step 4
Stir minced garlic into the pan and cook for 2 minutes, continuously stirring to avoid burning. Pour in ½ cup white wine and reduce heat to a simmer.
- Step 5
Once wine is absorbed, add in 2 cups of vegetable or seafood stock. Return to a simmer and add chopped razor clams. Cook for about 3 minutes, just to cook and heat through.
- Step 6
Add cooked spaghetti to the pan, season with salt and pepper.
- Step 7
Serve with zest and juice of a lemon. Add a bit of shredded parmesan and fresh, chopped parsley (optional).
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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