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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2 servings

Calories: 1,428 kcal per serving

Ingredients

1 lb - spaghetti
1 lb - razor clams
2 tablespoons - butter
½ - red onion
6 cloves - garlic
½ cup - white wine
2 cups - vegetable or seafood stock
Salt and pepper
1 - lemon
Parsley
Parmesan cheese

Instructions

Cook spaghetti according to package directions, drain and set aside.
While spaghetti cooks, melt 2 tablespoons butter in a large skillet over medium-high heat.
Add diced onion and cook for 5 minutes.
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.
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.
Add cooked spaghetti to the pan, season with salt and pepper.
Serve with zest and juice of a lemon. Add a bit of shredded parmesan and fresh, chopped parsley (optional).

Nutrition