Dinner in 25 Minutes

Spaghetti With Clams, Chardonnay,

Lime and Cilantro

4 to 6 servings

One helping of this fresh, flavorful dish and you won't go back to clam sauce made with chopped, canned clams and dried herbs. The aroma is enticing, particularly the licorice-like fennel and sautéed shallots. The vegetables retain some crunchiness, and the dish finishes with a burst of lime. The original recipe used manila clams, which are briny and sweet. Littlenecks make a worthy substitute. Adapted from "In 3 Easy Steps," by Conrad Gallagher (Kyle Books, 2006).

1/2 cup chardonnay

48 manila or littleneck clams, rinsed*

1/2 cup extra-virgin olive oil

Grated zest and juice of 1 lime

1 carrot, diced

2 large shallots, diced

1 fennel bulb, cored and diced

Salt