Serves : 4
Prep Time : 10 – 15 MINUTES
Cooking Time : 15 – 20 MINUTES

Ingredients

Method

– Bring a large pot of salted water to boil.

– Meanwhile, heat half the olive oil in another large pot over medium–high heat. Add the bread crumbs and season with salt and pepper. Cook, tossing occasionally until they’re well toasted and evenly browned, 3–5 minutes. Add red pepper flakes and remove from the heat.

– Transfer bread crumbs to a small bowl, mix in the lemon zest and set aside.

– Wipe the pot to remove any bits of bread crumbs and add remaining olive oil. Heat over medium–high heat. Add the sliced garlic and cook, stirring occasionally until the garlic is lightly browned, 2–3 minutes.

– Add 2 tablespoons of the preserved lemons and let it fry in the garlic oil for about 30 seconds.

– Note: Recipe for preserved lemons can be found in the pantry.

– Add the broth and clams, season with a little salt and pepper, and bring to a simmer. Cook uncovered for 8 – 12 minutes, shaking the pot occasionally, until all the clams are open. Discard any unopened shells.

– Using a slotted spoon, transfer the clams to a large bowl, leaving any juices from the clams in the pot.

– Your water should be boiling by now. Boil the pasta until right before al dente (check packet instructions).

– Drain the pasta and add to the pot with the clam juice. Bring to a simmer. Cook for approximately 5 minutes, occasionally tossing to make sure all the pasta is evenly coated and the sauce is nicely thickened.

– Taste the sauce for seasoning and doneness and add more salt or pepper as needed.

– Add the butter, then toss and leave for 2 – 3 minutes to melt into the sauce.

– Add the clams back to the pot along with half the parsley and half the bread crumbs and toss to coat.

– Transfer to a serving bowl and top with remaining parsley, a drizzle of olive oil, lemon juice and remaining bread crumbs.

– Serve immediately with a fresh salad.