This is a lovely, light, and flavorful dish that is in part inspired by my mum (a pasta lover with an appreciation for simple deliciousness). We also used to often eat pasta with white clam sauce growing up, so there’s plenty of nostalgia built into this dish. It’s also super easy to pull together, and pairs nicely with a light green salad and roasted veggies.

Pasta with garlic and parsley clam sauce
(Serves two, though can be scaled up for a larger group)

Ingredients
– 2 tbsp olive oil
– 3-4 garlic cloves, minced
– 1/2 cup shallots, finely chopped
– 1 (6.5 oz) tin of chopped clams, with juice reserved
– 1/2 cup parsley, chopped
– 1/4 cup pecorino or parmesan, finely grated
– Salt and pepper for seasoning
– 2 handfuls of dried pasta (we use whole wheat spaghetti)

Directions

1. Bring a medium pot of water to a boil, with a little olive oil and salt. Once boiling, cook your pasta until al dente. Reserve a little of the pasta water for the sauce.

2. While your pasta is cooking, heat your olive oil in a medium pan over medium heat. Add garlic and shallots, and cook until shallots are soft and translucent, and garlic is browned (but not burned!).

3. Add your chopped clams, and continue to cook through, adding some of the juice to create the base of your sauce. Let simmer.

4. Add your parsley and cheese, reserving a little for plating, and mix well to combine with the sauce. If sauce is too thick, add more of the clam juice.

5. When your pasta is ready, toss into the pan with your sauce, adding a bit of the pasta water to loosen up. Mix until well combined, and season with salt and pepper.

6. Plate your pasta with a little parsley and cheese sprinkled on top. Enjoy!