Spaghetti With Clams, Chardonnay, Lime and Cilantro

1 day ago 3

Democracy Dies successful Darkness

One helping of this fresh, flavorful crockery and you won't spell backmost to clam condiment made with chopped, canned clams and dried herbs. The aroma is enticing, peculiarly the licorice-like fennel and sauteed shallots. The vegetables clasp immoderate crunchiness, and the crockery finishes with a burst of lime. The archetypal look utilized manila clams, which are briny and sweet. Littlenecks marque a worthy substitute.

*Note: Manila clams tin beryllium special-ordered astatine Whole Foods Market and astatine BlackSalt, Frank's, River Falls Seafood and M. Slavin & Sons.

Adapted from "In 3 Easy Steps," by Conrad Gallagher (Kyle Books, 2006).

Ingredients

measuring cup

Servings: 4-6

1/2 cupful chardonnay
48 manilla oregon littleneck clams, rinsed*
1/2 cupful extra-virgin olive oil
1 lime (grated zest and juice)
1 carrot, diced
2 ample shallots, diced
1 fennel bulb, cored and diced
Salt
Freshly crushed achromatic pepper
8 ounces spaghetti
1 clump chopped cilantro, for garnish

Nutritional Facts

Per serving (based connected 6)

Calories
390
Fat
19 g
Saturated Fat
3 g
Carbohydrates
36 g
Sodium
121 mg
Cholesterol
24 mg
Protein
15 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "In 3 Easy Steps," by Conrad Gallagher (Kyle Books, 2006).

Tested by Marcia Kramer.

Published March 11, 2026