Today we bring to the table creamy white clam spaghetti.
Clams, my love
Clam spaghetti is by far my favorite first course!
Tasty at home like in the restaurant
The secret to getting a thick, enveloping sauce that clings well to the pasta is to cook the spaghetti risotto-style in the last minutes of cooking.
Risotto-style, starch, and glycemia
The risotto-style technique allows you to get a creamy first course thanks to the starch released in the pan.
Technique adapted for those with hyperglycemia problems for a balanced and tasty dish
In case of diabetes and to avoid excess starch, we will cook the spaghetti risotto-style the last two minutes of cooking, after having let them release most of their starch in the pot and after rinsing and draining them.
In any case, remember to check your glycemic response!
For this recipe, I chose fresh clams bought at the fish market: I cleaned and purged them, opened them in the pan without oil – which I add raw at the end – and filtered the cooking juice before proceeding with the preparation of the spaghetti.
For a tasty result, you need 500 g of fresh clams for 2 people.
Recommended pasta shapes:
– spaghetti no. 5;
– whole grain square spaghetti.
Clams are low in calories, but it’s better not to eat them too often due to their cholesterol and sodium content.
Creamy white clam spaghetti is a one-dish meal that packs the characteristics of a balanced meal into a single course.
You can use the same technique for mussels and lesser clams.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2Persons
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz spaghetti (no. 5)
- 1.1 lbs clams
- water
- salt
- 1 pinch garlic powder (or whole fresh garlic)
- dried red chilies (a couple whole)
- 4 parsley stems
- 1 small glass white wine
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
My kitchen allies for cleaning the clams are:
– bowl with strainer to purge clams from sand;
– fabric strainer to filter the clam juice.
The clam shells can damage the pan or pot coating, so it is advisable to use a stainless steel sauté pan specifically for opening mussels and clams.
- 1 Cutting Board
- 1 Bowl with strainer
- 1 Pan stainless steel with glass lid preferable
- Sieve fabric
Preparation
Pour the clams in the sink and discard those with broken or empty shells.
Beat each clam on a cutting board, and if it releases sand, discard it.
Rinse the clams under running water to remove any remaining impurities.
Place the cleaned clams in a colander.
In a large bowl:
– pour water halfway;
– add 2 tablespoons of fine salt and a pinch of coarse salt;
– mix;
and immerse the colander with the clams.Add more water until a few inches from the edge.
Let them purge for at least 2 hours.
After this time, remove the colander with clams from the bowl.
Beat each clam again on a cutting board, and if it releases sand, discard it.
Rinse the clams under running water.Your clams are clean.
The clam shells can damage the pan or pot coating, so it is advisable to use a stainless steel sauté pan specifically for opening mussels and clams.
In a pan or pot, heat a sprinkle of garlic powder, a couple of whole dried red chili peppers, and some parsley stems for flavor.
Add the clams, stir quickly and deglaze with a small glass of white wine.
Cover with a lid, preferably glass, and cook on high heat for 2-3 minutes, shaking the pan occasionally, until the clams are completely open.
Your clams are open.
Let the clams rest in the pan or pot with the lid on for a few minutes so that the heat retained opens even the latecomers.
Then, discard any clams that remain closed.
Remove the clams from the cooking liquid and transfer them to a deep plate.
Warning
If – and only if – the clams still visibly contain sand or impurities, consider rinsing them quickly under running water to avoid compromising the final preparation, which will nonetheless be flavored with the filtered broth.Season the clams with pepper and chopped parsley.
Cover with another plate to keep them moist.Filter the cooking liquid – with a fabric strainer or a fine mesh strainer lined with a double-layer paper towel – pouring it into a bowl.
Any impurities, as well as garlic, chili peppers, and parsley stems, will be retained.Quickly rinse the pan or pot with just running water and dry it with a paper towel to remove any remaining impurities.
Pour the filtered clam broth back into the pan or pot.
Your clam broth is ready.
Your clams are ready.Cook the pasta a couple of minutes less than the package instructions.
In the meantime, heat the clam broth to boiling.
Rinse the pasta under running water, drain it, and transfer it to the pan with the broth.
Finish cooking, stirring as if preparing a risotto.Add the clams right before turning off the heat, just long enough to warm them.
With the heat off, grind some more pepper, drizzle with a little extra virgin olive oil, and add chopped parsley.
Your creamy white clam spaghetti is ready.
Enjoy your meal!
Storage, Tips, and Variations
Raw clams can be kept in the fridge in a covered container with a damp cloth for up to 24 hours.
Cooked clams can be kept in the fridge in an airtight container with their filtered liquid for up to one day.
You can freeze them cooked with their filtered liquid in an airtight container for up to 2 months.
If you prefer, you can replace garlic powder with whole fresh garlic, which should be removed after cooking.
For a touch of class, add a sachet of saffron to the clam broth.
For a fresher flavor, add a sprinkle of grated lemon zest over the spaghetti.
For a stronger flavor, add a sprinkle of grated bottarga over the spaghetti.
FAQ (Frequently Asked Questions)
How many clams should I buy per person?
Weight with shell:
– for 1 person 9 oz of clams;
therefore:
– for 2 people 1.1 lbs of clams;
– for 3 people 1.7 lbs of clams;
– for 4 people 2.2 lbs of clams.How long do clams need to purge?
Clams need to purge for at least 2 hours.
What happens if I don’t purge the clams?
If the clams contain sand, they will ruin the dish.
Why shouldn’t you eat closed clams?
Because they might be dead and therefore unsuitable for consumption.
Can I omit the white wine?
Yes, you can replace it with water or fish broth.
Can I use frozen clams?
Yes, there’s no need to purge them: they’re already cleaned.
– Spaghetti with half-cooked frozen clams.
