Scrub and debeard clams under cold running water; discard open clams.
In a pan, add clams and shallots to fish stock and bring to a boil.
Cook covered until shells open, about 6 to 8 min.
Shake pan now and then during cooking.
Discard unopen clams.
Keep 12 unshelled clams warm.
Shuck remaining clams.
Filter and reserve cooking liquid.
In the same pan, heat oil on low and cook garlic without browning it.
Add wine and lemon juice and simmer for 3 min.
Add tomatoes and sugar and simmer 10-15 min. on low.
Stir spaghetti, clams and parsley gently into sauce.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.