Razor Clams: Spaghetti, Parmigiano Reggiano

Razor Clams: Spaghetti, Parmigiano Reggiano


Donostia Razor Shell Clams


Serves 2


1 Tin of Donostia Razor Clams

1 500g package of Poschiavo Spaghetti or 500g Package of Rustichella Pasta Nero (Squid Ink Spaghetti)

4 Tbsp Butter

1 clove of garlic (minced)

2oz Parmigiano Reggiano (grated finely)

Black Pepper

1 Lemon

Extra Virgin Olive Oil


Place a pot on the stove filled with cold water. Season with a healthy amount of salt (the French season it “like the Ocean” but that is a bit much). Bring water to a boil. Add the spaghetti and cook to al dente or your desired doneness. While the pasta is cooking remove the razor clams from the tin. Slice the razor clams at a slight angle down the length of the clams. When the pasta is done strain it, but reserve about 2oz of the pasta water. In a saute pan over medium heat add enough olive oil to cover the bottom.Turn down the heat and add the garlic and cook until just fragrant.  Add the pasta to the pan, the reserved pasta water, half of the Parmigiano, a good pinch of pepper, and the butter. Toss or stir to combine everything together.


To do it like the pros use a grill fork to twist half the pasta and plate vertically for each plate.  Divide the remaining Parmigiano between the two plates. A small pinch of black pepper on each and a light squeeze of lemon juice on each.