Spaghetti with clams. This seafood first course is very quick to prepare with a unique, exquisite flavor and also very economical.
Clams are a bit smaller than mussels but very tasty. They are very nutritious and easy to digest.
The recipe is very simple, the only caution is to get ahead with the cleaning of the clams, as they need to be left in water to expel sand for several hours and then rinsed multiple times. In short, it’s not a dish you can improvise in five minutes, but it will be enough to soak the clams the night before, and by morning they’ll be ready for rinsing. At that point, nothing will stop you from bringing a tasty, sea-scented lunch to the table!
For the best results with this first course, you need to ensure not to overcook the clams, as they could dry out too much, and drain the pasta at the right time.
Follow me as I tell you how I prepare them.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 227.93 (Kcal)
- Carbohydrates 27.29 (g) of which sugars 0.51 (g)
- Proteins 7.37 (g)
- Fat 8.10 (g) of which saturated 1.26 (g)of which unsaturated 0.58 (g)
- Fibers 1.84 (g)
- Sodium 1,013.80 (mg)
Indicative values for a portion of 180 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 for the Spaghetti with Clams
- 1.5 lbs clams (small clams)
- 2 cloves garlic
- 1 bunch parsley
- Half chili pepper
- 11.3 oz spaghetti
- Half glass dry white wine
- to taste extra virgin olive oil
- salt
- pepper
Tools
- Frying Pan
- 2 Lids
- Pot
- Colander
- Bowl
- Sieve
- Mezzaluna
- Cutting Board
Steps for Spaghetti with Clams
Leave the clams for a few hours, preferably overnight, in a bowl with plenty of salted water to allow them to expel any impurities.
In a large frying pan, open the clams over high heat with a tablespoon of oil, a crushed garlic clove, and a few parsley stems.
Remove the clams from the heat immediately after they open completely, as prolonged cooking would make them rubbery.
“Discard any that remain closed.”
Separate the clams from the liquid that will have formed, and strain it.
(Strain the cooking liquid and set it aside).
Prepare the dressing with oil, garlic, chili pepper.
Then add the shelled and unshelled clams.
No need to add salt. (Taste if needed)
Let it all flavor for a few seconds and then add the strained cooking liquid from the clams.
Let it all flavor for a few minutes.
Boil the pasta in plenty of salted water and, just before draining it, add half a ladle of cooking water to the pan with the dressing, then turn on the heat.
Drain the spaghetti al dente and add it to the pan with the sauce.
Finish the pasta with a handful of freshly chopped parsley.
Toss the drained pasta over high heat in the pan with the dressing for a few minutes, stirring frequently.
Your spaghetti with clams is ready, serve it hot.
Serve garnished with parsley. Toss the drained pasta over high heat in the pan with the dressing for a few minutes, stirring frequently. Your spaghetti with clams is ready, serve it hot. Serve garnished with parsley.
Bon appétit
You can enrich the sauce with cherry tomatoes, grape tomatoes, or cherry tomatoes.
They are excellent when freshly made but can be stored in the fridge for up to one day.
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