Serves 4-6

This simple spaghetti with littleneck clams is beautifully flavored by sweet marjoram and the contrast of crushed red pepper. 

Ingredients

1 tablespoon extra-virgin olive oil

1 green garlic bulb, minced

2 pounds littleneck clams, scrubbed and washed

2 tablespoons sweet marjoram, finely chopped

2 tablespoons fresh flat-leaf parsley, finely chopped

Juice of 1 lemon

1 tablespoon red wine vinegar

1 tablespoon crushed red pepper

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

12 ounces dry Spaghetti  

Instructions

Heat a large pan over medium heat.  Add the garlic and cook for 1 minute, stirring.  Add the marjoram, parsley, lemon juice, vinegar, red pepper, salt and pepper and olive oil and bring to a simmer.  Increase the heat to medium-high and add the clams.  Cover and cook until the clam shells have opened, about 7-8 minutes, making sure not to overcook.

Bring a large pot of salted water to a boil over high heat.  Add the spaghetti and cook until it is al dente.  Drain the pasta.  Add the pasta to the pan with the clams.  Season with additional salt and pepper and mix until combined. 

Place in a large serving bowl or individual bowls.  Serve immediately.