Seafood pasta's have been my new obsession 🤗. If you're looking for a pasta without heavy cream give this one a try !! Spicy Clam Pasta 🍝 Servings 2 portions Ingredients • 700 g Manila clams (with shells), rinsed and scrubbed • 100 g dry pasta (spaghetti or linguine works best) • 3 cloves garlic, thinly sliced • 3 Thai chilies, sliced (adjust to spice preference) • A handful of parsley stems (or about 1 Tbsp chopped) • 2 Tbsp olive oil • 1 Tbsp unsalted butter • ½ cup dry white wine (Pinot Grigio or similar) • Salt, to taste • Fresh chives, finely chopped (for garnish) • 1–2 tsp fresh lemon juice (to finish) Instructions 1. Prepare the clams Rinse the clams under cold water and scrub the shells well. Discard any that are cracked or don’t close when tapped. 2. Make the base In a large pan over medium heat, add the olive oil and butter. Once melted and shimmering, add the garlic slices, Thai chilies, and parsley stems. Sauté for 1–2 minutes until fragrant but not browned. 3. Cook the clams Increase the heat to medium-high. Add the clams, white wine, a pinch of salt, and about ¼ cup water. Cover and cook for 4–6 minutes, shaking the pan occasionally, until the clams open. Discard any that stay closed. 4. Remove clams Using tongs, transfer the clams to a bowl. Remove some from their shells (leave a few in-shell for presentation). Reserve the clam broth in the pan. 5. Cook pasta in clam broth. Cook, stirring, until the pasta is al dente and the liquid has reduced into a light sauce. Add more water as needed to loosen. 6. Combine Return the clams (both shelled and unshelled) to the pan. Toss everything together gently to coat the pasta in the sauce. Adjust seasoning with salt if needed. 7. Finish & serve Remove from heat, squeeze in lemon juice, and top with chopped chives. Serve immediately.