Bucatini with Clams and Scallops

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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.

  • Photograph by Ryan Dausch


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