Bucatini with Clams and Scallops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 596 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1068 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 2 grams
- Protein
- 31 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.