Recipe: Spaghetti with Clams, Chardonnay, Lime and Cilantro

SPAGHETTI WITH CLAMS, CHARDONNAY, LIME AND CILANTRO

1/2 cup chardonnay
48 manila or littleneck clams, rinsed
1/2 cup extra-virgin olive oil
Grated zest and juice of 1 lime
1 carrot, diced
2 large shallots, diced
1 fennel bulb, cored and diced
Salt and freshly ground black pepper (to taste)
8 ounces spaghetti, uncooked
1 bunch chopped cilantro (for garnish)

Pour the wine into a large, deep pot over high heat and add the clams. Cover and cook for about 5 minutes. Remove from the heat and, with a slotted spoon (the clams will have released their liquid), transfer the clams to a large bowl, reserving the liquid (there should be 1 to 1 1/4 cups) in the pot. Discard any unopened clams.

Return the pot to high heat and bring to a boil. Reduce the liquid by half, then add the oil, lime zest and juice, carrot, shallots and fennel. Reduce the heat to medium and cook, stirring occasionally, for about 5 minutes or until the vegetables are tender. Add salt and pepper to taste.

Meanwhile, bring a separate large pot of salted water to a boil and cook the spaghetti according to package directions. Drain.

Add the pasta and clams to the vegetables in the pot and stir to combine. Serve immediately in wide soup bowls, topped with the cilantro.

Makes 4-6 servings
Adapted from source: In 3 Easy Steps by Conrad Gallagher: Fabulous Food Without the Fuss