Spaghetti with clams.
A dish that cannot be missing from a good seafood menu, or on Christmas Eve dinner 🎄 🎅 😊
Few and simple ingredients that, for an excellent result, must be of high quality, then just follow the right procedure and you’ll have a dish at home like one from a great chef.
Here are spaghetti with clams, one of those very simple dishes to prepare, quick and with an astronomical goodness, a perfect dish for all occasions that always conquers everyone at the first taste. Today I’ll explain how to prepare them well (the recipe is from a culinary school) to have a perfect, creamy dish at home that tastes of the sea, a dish like those you’d eat in a starred seafood restaurant 🙂 so everyone to the stoves today we prepare the king of seafood first courses, and we prepare them properly 😉
Also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 14 oz spaghetti (bronze drawn and of good quality)
- 2 lbs clams (fresh)
- 3 cloves garlic
- fresh chili (to taste)
- to taste parsley
- to taste extra virgin olive oil (of good quality)
- to taste salt
- 1/4 cup ml white wine
Tools
- 1 Frying Pan
- 1 Pot
- 1 Bowl
- 1 Tongs
- 1 Wooden Fork
Steps
Rinse the clams gently (be careful not to break the shells) and place them in a large bowl, add a bit of salt, cover abundantly with water, stir and leave to purge in water and salt for about half an hour (this helps eliminate impurities and small sand residues).
As soon as the clams are purged, put a tall pot of abundant water on the stove to cook the spaghetti.
Peel, remove the central green part, and finely chop 2 cloves of garlic. Also peel the other garlic clove and crush it if you like.
Remove the seeds from the chili and chop it.
Also chop some parsley and set it aside.
Place a large frying pan on the stove with plenty of oil (a bit more than you would normally use for another sauce), add the chopped garlic and the whole clove, the chopped chili (you can skip this if you like), let the garlic turn lightly golden, turn off the heat, remove the whole garlic clove, and let the oil cool for a moment.
Rinse and dry the clams (this way you will avoid splattering of hot oil everywhere) and add them to the pan with the garlic, turn the heat back on and cover with a lid, when all the clams are open add the white wine and let the alcohol evaporate on high heat, add a bit of chopped parsley and turn off the heat.
Remove the clams, shell more than half of them and place them together with the others in a bowl, filter the cooking juices and put them back in the pan.
Meanwhile, boil the spaghetti in salted water, when there are 4 or 5 minutes left before the cooking time indicated on the package, take them with tongs and transfer them to the pan with the clam cooking juices along with a small ladle of pasta cooking water, continue cooking the pasta like this by stirring continuously and adding a bit of pasta cooking water a little at a time to release the starch from the spaghetti which will make everything creamy, also add the clams, as soon as the spaghetti is cooked al dente, add more parsley, stir and serve immediately.
The spaghetti with clams is ready to be enjoyed… ENJOY YOUR MEAL!
P.S. If you want a little special touch, add the grated peel of 2 untreated lemons, add part at the beginning of the preparation together with the garlic and chili, the other part at the end of the preparation, when you add the last parsley 😉
Also try the version with cherry tomatoes, you can find it CLICKING HERE.
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