Spaghetti with clams and cherry tomatoes.
The dish that cannot be missing in 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 will have at home a dish like that of a great chef served in a fine restaurant.
After the recipe of spaghetti with clams in white sauce, today I present you spaghetti with clams and cherry tomatoes, a very simple dish to prepare, quick and with unique goodness, a perfect dish on any occasion, whether it is a summer spaghetti, Christmas Eve dinner, New Year’s Eve, a Sunday lunch, an anniversary, a romantic dinner and so on… it is really perfect for any occasion and for everyone 🙂 one of those dishes that always conquers everyone at the first taste.
Today I will explain how to prepare spaghetti with clams and cherry tomatoes at home (this recipe is also from the culinary school) perfectly, you will have a creamy dish, tasting like the sea, like the one you would eat in a starred seafood restaurant 😊 so everyone to the stove today we prepare the KING of seafood first courses, and we prepare it as it should be 😉
Try also:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 14 oz spaghetti (bronze drawn of good quality)
- 2.2 lbs fresh clams (veraci)
- 3.5 oz cherry tomatoes (ciliegino, spungillo, or datterino)
- 3 cloves garlic
- A few sprigs parsley
- 1 chili pepper (to taste)
- to taste extra virgin olive oil (of good quality)
- to taste salt
- to taste pepper
- 2 tbsp white wine
Tools
- 1 Frying Pan
- 2 Bowls
- 2 Wooden Spoons
- 1 Pot
- 1 Lid
Steps
Gently rinse the clams (being careful not to break the shells) and put them in a large bowl, add a bit of salt, cover with plenty of water, stir and let them purge in water and salt for about half an hour, they can stay even longer (this is to remove impurities and small sand residues).
As soon as the clams are purged, put a pot with high edges filled with water on the stove over low heat to cook the spaghetti.
Peel, remove the green core, and finely chop 2 cloves of garlic. Also peel the other clove of garlic and if you want, crush it.
Remove the seeds from the chili pepper and chop it.
Rinse the cherry tomatoes and cut them in half, or crush them.
Chop some parsley and set it aside.
Place a large frying pan on the stove with a drizzle of oil, add the chopped garlic, chopped chili pepper (you can also omit it), lightly sauté the garlic, turn off the heat and let the oil cool slightly.
Rinse and dry the clams (this way you will avoid hot oil splashes 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 over high flame, add some of the chopped parsley and turn off the heat.
Remove the clams, shell more than half of them and place them together with the others with shells in a bowl.
Strain the cooking liquid and set it aside in a small bowl.
Put the pan back on the stove, add a drizzle of oil and the whole crushed garlic clove, as soon as you see the first bubbles near the garlic add the cherry tomatoes, lightly salt, add a grind of pepper, cover with a lid and quickly wilt them by continuously shaking the pan (the cherry tomatoes should only wilt over high heat, it will take a minute), remove the garlic clove and add the strained cooking liquid of the clams.
Retrieve the clams, shell more than half of them and place them together with the others with shells in a bowl.
Meanwhile, cook the spaghetti in salted water, when there are 3 minutes left before the cooking time indicated on the package, use tongs to transfer them into the pan with the cherry tomatoes along with a little ladle of pasta cooking water, continue cooking the pasta this way over medium heat, stirring constantly and adding a little pasta cooking water as needed so that the spaghetti releases starch which will make everything creamy, also add the clams, when the spaghetti is al dente add the chopped parsley, stir and serve immediately.
The spaghetti with clams and cherry tomatoes are ready to be enjoyed… ENJOY YOUR MEAL!
CLICK HERE TO LIKE MY FACEBOOK PAGE, for you every day lots of recipes.
SUBSCRIBE BY CLICKING HERE TO MY FACEBOOK GROUP.
CLICKING HERE YOU CAN FOLLOW ME ON INSTAGRAM
CLICKING HERE YOU CAN FOLLOW ME ON PINTEREST
ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES FOR FREE ON YOUR SMARTPHONE EVERY DAY.
And if you prepare one of my recipes, send me a photo, I will gladly post it on my Facebook page.
