I know, I’m not inventing anything new, but here we are talking about an indispensable Italian classic! In this recipe, I offer you spaghetti with clams in the simplest way, essential I would say. Everyone makes it how they like it, creamy, with the addition of cherry tomatoes or with or without chili pepper. How do you prefer it? If you have no preferences, then follow this recipe and I’m sure you’ll love it!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 12 Minutes
- Portions: 2
- Cuisine: Italian
Ingredients
- 14 oz clams
- 7 oz spaghetti
- to taste extra virgin olive oil
- 2 cloves garlic
- 1/2 bunch fresh parsley
- 1/4 cup white wine
- to taste salt
- to taste chili pepper
Steps
You’ll find it very easy to make your spaghetti with clams, just follow the steps with me!
To start, heat the extra virgin olive oil in a non-stick pan, then add 2 crushed garlic cloves and 2 parsley stems without leaves
Next, add the clams and cook them until the shells open. Then add the white wine and let it evaporate until all the alcohol is gone. Once done, turn off the heat and remove the parsley stems and garlic cloves
Then set aside about ten clams and shell the rest, putting the mollusks back in the pan
After that, bring a pot of salted water to a boil and cook the spaghetti until “al dente”
Finally, turn the pan back on and move the drained spaghetti into it, remembering to set aside some cooking water. Finish cooking the pasta by allowing it to absorb the flavor by adding more cooking water, a drizzle of oil, and chopped fresh parsley
Finally, plate your spaghetti and garnish with the shelled clams, chili pepper, and parsley
Tip!
If you want a creamier result, drain the pasta semi-cooked and finish in the pan by adding more cooking water.
