I meant to make spaghetti with clams tonight, but they had lobster tails on sale at Whole Foods and I couldn’t resist. I sometimes add some pancetta or bacon to make it even tastier, but it was definitely not necessary with the lobster.
Spaghetti with Clams and Lobster
1/2 box spaghetti
2 lobster tails
12 clams
2 tablespoons olive oil
1 shallot, chopped
2 cloves garlic, chopped
1/2 cup white wine
zest of 1 lemon
1 tablespoon parsley, chopped
salt and pepper
Bring a pot of salted water to a boil and cook the spaghetti until it’s almost al dente.
Meanwhile, saute the shallot and garlic in a tablespoon of olive oil until softened (seasoned with salt and pepper), about 5 minutes. Add the lobster and clams and pour in the wine. Cover the pan until the clams have opened, about 5-8 minutes. Remove the clams and lobster to a plate.
Add 1/2 cup of pasta water to the pan and cook down for a couple minutes. Add the pasta to the pan and cook for the final minute. Remove most of the clams and the lobster from their shells and cut the lobster into a couple pieces. Add everything back to the pan along with the lemon zest and toss. Turn off the heat and add the parsley and the remaining olive oil and plate.
