1. Pour the wine into a pot over high heat and add the clams. Cover and cook for about 5 minutes. Remove from the heat and use a slotted spoon to transfer the clams to a large bowl, reserving the liquid (there should be 1 to 1 1/4 cups) in the pot. Discard any unopened clams.

2. Return the pot to high heat and bring to a boil. Reduce the liquid by half, then add the oil, lime zest and juice, carrot, shallots and fennel. Reduce the heat to medium and cook, stirring occasionally, for about 5 minutes (or until the vegetables are tender). Add salt and pepper to taste.

3. Meanwhile, bring a separate large pot of salted water to a boil and cook the spaghetti according to package directions. Drain. Add the pasta and clams to the vegetables in the pot and stir to combine. Serve immediately in wide soup bowls, topped with cilantro.

Adapted from In 3 Easy Steps by Conrad Gallagher.