Pasta integrale con vongole

Ingredients

Serves 4-6

500 grams whole-wheat short pasta

1 kg clams, scrubbed

1 bunch spring onions, thinly sliced and green part separate

1 large lemon, zest only

1 glass white wine

extra virgin olive oil

salt

Directions

Bring a large pot of salted water to a boil.

Heat about 2 tbsp of olive oil in a deep skillet over medium-high heat. Add white part of onions and cook, stirring, until softened, about 2 minutes. Stir in clams and white wine. Bring to a boil and cook covered until clams open. Remove from heat.

While clams are cooking, cook pasta till al dente. Drain pasta and place in large serving bowl, immediately add clams, olive oil, onion greens and lemon zest; toss to combine and serve hot.

Rating: ★★★★★
Simple ingredients can go a long way.