Creamy Spaghetti with Cockles, Lemon, and Madagascar Vanilla Fleur de Sel

Preparation

1. Soak the clams in a large bowl of cold, well-salted water for 30 minutes to 1 hour to allow them to expel any sand. Stir gently, then drain.

2. Rinse the clams thoroughly several times under cold water, then drain them.

3. Cook the spaghetti in a large pot of boiling water according to the cooking time on the package.

4. Meanwhile, heat a large skillet or sauté pan and add the clams. Cover and cook for a few minutes until they open. Remove any clams that remain closed.

5. In the same skillet, pour in the heavy cream, the juice of half a lemon, the minced garlic, and some pepper. Stir, then let it heat for a few minutes over low heat.

6. Add the drained spaghetti to the sauce, then toss to coat evenly.

7. Add the clams and stir one last time.

8. Serve immediately, then garnish with fresh parsley, lemon zest, and a pinch of Le Guérandais Fleur de Sel with Madagascar Vanilla.