Today spaghetti with clams! Is there a more fitting and tempting combination of pasta and seafood than this? I have my doubts. In my home this first course always pleases everyone; they like it so much that, generally, they ask for seconds. That is why I usually make extra when I prepare it. Try it yourself too — making it at home is not at all difficult, but it requires a few small precautions. However, with my step-by-step photos you can’t go wrong.
And if you like clams, try them also like this:
- Difficulty: Easy
- Cost: Expensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for spaghetti with clams
- 13 oz Spaghetti
- 2.2 lb Fresh clams (vongole veraci)
- 1 clove Garlic
- 1 small bunch Parsley
- Chili pepper
- 1 1/2 Untreated lemon (zest only)
- Extra virgin olive oil
- Salt
Tools
- 1 Pan large, with lid
- 1 Fine-mesh strainer lined with thin cloth
- 1 Pot
- 1 Colander
Preparation of spaghetti with clams
It is necessary to “purge” the clams in order to remove the sand they may contain (in fact that they surely contain). Therefore I recommend following the procedure described HERE.
In a wide pan, heat a few tablespoons of oil, then add the clams, cover and toss them over high heat for a few moments. You will see that within a few minutes they will open. Discard those that remain closed.
Set aside 20/25 whole clams and shell the others, collecting them in a small bowl. If you prefer, you can decide to keep them all whole and serve the spaghetti with all the shells.
Line a strainer with thin white cloth, place it over a bowl and strain the cooking liquid left in the pan from the clams.
Clean the pan, pour in a few tablespoons of oil and lightly sauté the finely chopped garlic. If you prefer, you can keep the clove whole and remove it as soon as it turns golden.
Pour the strained clam cooking liquid into the pan and add the grated lemon zest. Reduce over high heat.
When the sauce has reduced, add the clams (both the whole ones and the shelled ones) and flavor with some chopped chili pepper (the amount depends on personal taste). Toss everything very quickly, then turn off the heat.
Meanwhile cook the spaghetti in plenty of boiling salted water; drain them al dente, reserving a ladleful of their cooking water, and transfer them immediately to the pan with the clams.
Mix gently and loosen the sauce with a few tablespoons of the reserved pasta water. Scent with finely chopped parsley and serve the spaghetti with clams immediately, piping hot. Enjoy! Paola
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