Spaghetti With Canned Clam Sauce Recipe

Ingredients

• 4 tablespoons (60g) unsalted butter, cut into 4 pieces and divided
• 2 celery ribs (5 oz; 140g), peeled (optional) and cut into small dice
• 2 medium shallots (60g), minced
• 1/2 cup (30g) finely chopped fresh parsley leaves, divided
• 4 medium garlic cloves (15g), finely minced
• 1 fresh green Thai chili (4g), thinly sliced (optional, see note)
• Freshly ground black pepper
• Two (8-ounce; 237ml) bottles clam juice
• Two (6.5-ounce; 184g) cans chopped or minced clams, clams and liquid divided
• 1 lb (450g) spaghetti
• 1 teaspoon (5ml) soy sauce
• Kosher salt
• Celery leaves (pale yellow-green leaves from the celery heart), for garnish
• Lemon wedges, for serving

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