How much I love recipes where contrasting yet tasty flavors come together like this dish of spaghetti with clams and artichokes, a land and sea pairing. I went shopping sure to prepare a quick spaghetti with clams, but those like me know that ideas are always in motion, and seeing the seasonal artichokes, I immediately thought of the finished dish. So…back home quickly to soak the clams!
Recipe of 02/10/2017 updated
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 480.38 (Kcal)
- Carbohydrates 47.07 (g) of which sugars 2.35 (g)
- Proteins 16.60 (g)
- Fat 25.51 (g) of which saturated 3.89 (g)of which unsaturated 1.17 (g)
- Fibers 10.40 (g)
- Sodium 4,596.69 (mg)
Indicative values for a portion of 356 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
- 5.64 oz spaghetti
- 1.32 lbs clams
- 2 artichokes
- 1 lemon (juice only)
- 1 clove garlic
- 3.38 tbsp dry white wine
- 1 tsp chopped parsley
- 3.38 tbsp extra virgin olive oil
- 0.71 oz coarse salt (to salt the pasta water)
Tools
- Bowl
- Cutting Board
- Pan
- Pot
- Strainer
Steps
Purge the clams by soaking them in cold water with a fistful of coarse salt. Leave them to soak for an hour and then change the water and repeat the operation for another hour. Clean the artichokes by removing the harder outer leaves, cutting them in half, discarding the tips, and into four parts to remove the choke. Keep the artichokes in cold water with the lemon juice while cleaning. Rinse and dry. Slice them very thinly and place them in a pan with oil, garlic, and chopped parsley, and let them brown for a few minutes.
Deglaze with white wine, cover with a lid and leave for 15 minutes on low heat. In another pan, place the well-rinsed clams. As soon as they open, turn off the heat and check that they have all opened. The ones that remain closed are empty and better to discard (they contain sand). Shell them and add them to the artichokes with the cooking liquid passed through a strainer with an absorbent paper inside to avoid any sand. Keep some aside to garnish the dish. Continue cooking over low heat. Meanwhile, drop the pasta into the water we previously put on the heat, cook it for half the time indicated on the package, transfer it, picking it up with tongs, into the pan with artichokes and clams, and finish cooking by occasionally adding the water where the pasta was cooking. Wait to add salt because it might not be necessary. Just before it’s done, increase the heat and reduce the sauce. Sprinkle with chopped parsley and serve.
