The crunchy lemon panko on top adds a delightful contrast in texture to al dente spaghetti, spicy sausage, and chewy clams in this classic recipe.
Ingredients:
1 gallon cold water
1/2 cup (about 2 3/4 ounces) fine or coarse cornmeal
3 pounds littleneck clams, scrubbed
1/4 cup extra virgin olive oil, divided
1/2 cup panko (japanese-style breadcrumbs)
1 tablespoon grated lemon zest (from 2 lemons)
1/4 teaspoon kosher salt, plus more to taste
12 ounces uncooked spaghetti
12 ounces patton’s hot beef patties (about 3 patties) or fresh mexican chorizo, casings removed, crumbled
4 garlic cloves, thinly sliced (3 tablespoons)
1/2 teaspoon gochugaru (optional)
1/4 cup white wine
1/4 cup roughly chopped fresh flat-leaf parsley
lemon wedges
Directions:
Stir together 1 gallon cold water and cornmeal in a large bowl. Stir in clams; let stand, uncovered, at room temperature 1 hour. Drain; rinse clams under cold water, and drain again. Set clams aside.
While clams stand, heat 2 tablespoons oil in a medium-size nonstick skillet over medium-high. Reduce heat to medium; add panko, and cook, stirring often, until golden brown and toasted, 3 to 5 minutes. Stir in lemon zest and salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat. Set aside.
Bring a large pot of salted water to a boil over medium-high. Add spaghetti, and cook according to package directions for al dente. Drain pasta, reserving 1 cup pasta cooking liquid in a small heatproof bowl. Transfer pasta to a large rimmed baking sheet; set aside until ready to use
Heat remaining 2 tablespoons oil in a large, deep skillet or Dutch oven over medium-high. Add sausage, garlic, and gochugaru, if using. Cook, stirring often, until sausage is browned, 3 to 4 minutes. Stir in clams and wine. Reduce heat to medium, and cover. Cook, covered, until clams open, 5 to 6 minutes. Remove and discard any clams that have not opened. Add pasta and 1/2 cup reserved pasta cooking liquid to skillet. Cook, stirring vigorously, until sauce is emulsified and slightly thickened, about 2 minutes, adding more cooking water 1/4 cup at a time if needed. Stir in parsley, and season with additional salt to taste. Sprinkle with toasted panko mixture, and top with lemon wedges. Serve immediately.
