Spaghetti with Lupini Clams

Method

1. Heat abundant extra virgin olive oil in a large pan over low heat.
2. Crush a clove of garlic and add it whole (skin on) to the oil.
3. Add the cleaned lupini clams along with a little of the water they released. Be careful to avoid any sand sediment.
4. Add a few parsley leaves, chili pepper to taste, and a pinch of black pepper.
5. Cover with a lid and cook over high heat until the clams open.
6. Meanwhile, bring a large pot of water to a boil. Add a handful of coarse salt and cook the spaghetti for 2–3 minutes less than the package instructions (al dente).
7. Once the clams have opened, remove the pan from the heat. Discard the garlic clove.
8. Use tongs to transfer the clams to a bowl, leaving the clam juice in the pan.
9. Strain the clam juice through a fine-mesh sieve into a clean bowl to remove any sand. Rinse the pan.
10. Return the strained clam juice to the pan. Add two ladles of the pasta cooking water and bring to a boil.
11. Drain the spaghetti and add it to the pan. Finish cooking the pasta in the clam broth, stirring frequently. Add more pasta water if needed to maintain a creamy consistency.
12. (Optional) Shell half of the clams, leaving some intact. Add all clams back to the pan.
13. Remove from heat and toss for 30 seconds.
14. Serve the spaghetti. Garnish with chopped fresh parsley and finely grated lemon zest.