A great gourmet weeknight meal with easy step-by-step directions.
Directions
- Kosher salt
- 12 ounces bucatini or spaghetti
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 10 -ounce can whole shelled baby clams, drained (juice reserved)
- 8 ounces bay scallops, thawed if frozen
- 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
- 1/2 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
- Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Recipe Courtesy of Food Network Magazine.
