The Spaghetti with Clams and Asparagus is a very good dish. The most important thing to do is clean the clams, in this case, veraci clams, which should be checked for any broken shells, washed, soaked in salted cold water a few hours before cooking, and then rinsed very well. Additionally, I tap them on the cutting board; this way, I can tell which ones contain sand. If you follow the right advice, you will have an amazing dish!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 387.15 (Kcal)
- Carbohydrates 32.77 (g) of which sugars 3.79 (g)
- Proteins 12.16 (g)
- Fat 24.79 (g) of which saturated 3.71 (g)of which unsaturated 0.77 (g)
- Fibers 4.46 (g)
- Sodium 455.50 (mg)
Indicative values for a portion of 372 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 160 g spaghetti
- 1.1 lbs veraci clams
- 1.1 lbs asparagus
- 1 Tropea red onion
- 3.4 fl oz extra virgin olive oil
- 2 cloves garlic
- 1 chili pepper (optional)
- A few leaves basil
- 3 sprigs parsley (stems only)
- 2 tsp coarse salt (to purge the clams)
Tools
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- Kitchen Scale
- Bowl
- Frying Pan
- Casserole
Steps
Start preparing by cleaning the clams: wash them, discard any with broken shells, soak them in a bowl with cold water and coarse salt, and leave them for a few hours. Then rinse them and they are ready to be cooked. Meanwhile, clean the asparagus: peel the stalks, cut them into pieces, leaving the tips whole. Pour 3.4 fl oz of oil into the frying pan, sauté the sliced onion, garlic clove, and asparagus. Let it cook on low heat for 15 minutes until done. Remove the garlic, keep the tips whole, and blend a portion of the stalks.
Place the clams in a casserole with the remaining oil, parsley stems, garlic clove, and chili pepper if desired. Cover and open the shellfish, which will take 5 minutes. Remove the garlic, shell the clams, leaving half with shells, strain the liquid with a sieve, and add everything to the frying pan with the asparagus.
Mix on low heat for a few minutes. Meanwhile, bring the water to a boil, salt it, and cook the spaghetti. Drain them when they are still al dente and add them to the frying pan with clams and asparagus, mix them well with the sauce, and serve with a few basil leaves.
