It’s summer and friggitelli peppers abound, looking around I found this dish made with friggitelli peppers and clams, why not try it?! Done right away, I pick the friggitelli peppers from the garden and immediately get to work. I must say, a very successful dish, the saltiness of the clams goes perfectly with the sweetness of this magnificent vegetable of which I have made various recipes given the abundance of the harvest. But let’s see how to make this
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz square spaghetti (number 5 is fine too)
- 1.3 lbs clams (or lupins)
- 2.1 cups friggitelli peppers
- 1 clove garlic
- to taste extra virgin olive oil
- to taste white pepper (optional)
- to taste salt
Steps
The first thing to do is wash the clams under running water and place them in a pan with a tablespoon of oil, cover and let them open. As soon as they start to open, remove them and set them aside, at the end filter the liquid with a fine mesh strainer and also set it aside.
Wash the friggitelli peppers, clean them by removing the seeds and stem and fry them in the pan with two tablespoons of oil and the garlic clove. When they are wilted, gradually add the clam liquid, being careful of the salinity. In the meantime, put on the water for the pasta and as soon as it boils, add the spaghetti. Shell the clams and place them in a bowl, leaving a few with the shell for decoration. When the spaghetti are halfway cooked, pour them into the pan with the peppers and finish cooking, gradually adding the cooking water, one ladle at a time. When they are al dente, taste if they are good for salt, otherwise adjust and optionally add a grind of pepper. To finish, mix in the shelled clams and serve.
