Spaghetti with Corn and Shellfish - Detailed recipes with photos.

This dish will captivate you with its elegant look, summer tastes and saturated aromas. Spaghetti boiled separately and then interfere with a white wine broth in which clams were brewed along with roasted garlic and corn. Add to pan and chopped corn kernels and empty ears for broth to be absorbed into yourself as much as possible taste along with clam juices. In the end butter and grated lemon zest interfere with the paste, which turn fragrant broth into an amazing thick sauce with citrusy creamy flavor. It blends perfectly with морепродуктами. Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

340 gr spaghettini
3 tbsp. l extra-virgin olive oil + extra to sprinkle
4 garlic cloves, finely chopped
20 pcs. small clams (approximately 0.9 kg.) washed with a brush
3/4 Art. dry white wine
2 ears of corn, cut grains, set aside ears
1/4 – 1/2 tsp red pepper flakes
3 tbsp. l unsalted butter
Grated zest 1 lemon
1/4 Art. chopped fresh parsley

Recipes with similar ingredients: spaghettini pasta, corn, clams, white wine, red pepper flakes, lemon zest, garlic

Recipe preparation:

In a large pan, bring salted water to a boil. Add the pasta and cook as recommended on packaging. Cast separately 1 tbsp. pasta water, rest drain.
Meanwhile, in a large saucepan or cauldron on a moderately strong heat olive oil over a fire. Add garlic and fry, stirring, until golden brown, about 3 minutes. Add clams, wine, corn kernels and ears, red pepper flakes and 0.5 tsp. salts; cover, increase heat to maximum and simmer until mollusk shells will not open, about 7 minutes. Throw away ears of corn and all unopened mollusks.
Add butter, lemon to the clam pot zest and pasta; mix for about 1 minute. Add some deferred pasta water to make the sauce more liquid if the paste seems dry. Add parsley, salt and pepper over to taste. Serve sprinkled with olive oil.