Spaghetti with garlic, oil, chili and clams are a classic of Italian cuisine (originating from Naples) and one of the most beloved first courses. A few simple ingredients make this dish unique and appetizing. To the spaghetti with garlic, oil and chili add: chopped parsley and clams; the most suitable are the verace clams which, thanks to their meaty flesh, give flavor and freshness to the pasta. This first course does not need much introduction — you just have to make it and enjoy it, perhaps in pleasant company and with a nice glass of white wine!
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First courses with clams
Pasta with garlic, oil, chili and…
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Low heat
Ingredients
- 7 oz spaghetti
- 5 oz verace clams
- 1 clove garlic
- 1 chili pepper
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
Preparation
To prepare the spaghetti with garlic, oil, chili and clams, rinse the clams several times under running water to remove any sand.
In a large pan, gently brown the chopped garlic with a drizzle of extra virgin olive oil and the chopped chili. Then add the clams and the chopped parsley (previously washed and dried).
Cover with a lid and cook until the clams have fully opened. If necessary, add a ladle of the pasta cooking water.
Then remove the empty shells and shell only some of the clams; I use clams with the shell because it is the shell that gives flavor.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente), drain it and add it to the pan with the sauce.
Toss and coat the pasta with the sauce over high heat for a couple of minutes. Serve with chopped parsley and enjoy!
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