Quick and Easy Spaghetti with Clam Sauce

1. Melt Butter and Cook Vegetables

Start by melting 2 tablespoons of butter in a 12-inch stainless steel skillet over medium heat. Add the diced celery, minced shallots, half of the chopped parsley, minced garlic, and the optional Thai chili. Cook for about 1 to 2 minutes, stirring frequently, until the vegetables are softened and the mixture becomes fragrant.

2. Add Clam Juice and Simmer

Once the vegetables are ready, pour in the clam juice from the bottles and the liquid from the canned clams, but save the clam meat for later. Increase the heat to bring the mixture to a boil, then reduce it to a simmer and let it cook for about 5 minutes.

3. Stir in Clam Meat and Soy Sauce

Turn off the heat and stir in the clam meat along with the soy sauce.

4. Cook Spaghetti

Meanwhile, cook the spaghetti in salted boiling water, but make sure to stop cooking about 4 minutes before it reaches the desired doneness.

5. Combine Spaghetti with Sauce

Bring the sauce back to a boil, then transfer the partially cooked spaghetti directly into the skillet. Toss and cook the pasta in the sauce for about 4 minutes, until it absorbs the flavors and the sauce thickens to the right consistency.

6. Finish with Butter and Parsley

Remove the skillet from the heat and stir in the remaining butter and parsley.

7. Serve and Garnish

Finally, divide the spaghetti among four plates and garnish with celery leaves. Serve with lemon wedges on the side for a fresh, zesty touch.