Spaghetti with clams in white sauce, a first course that we love and eat often. Spaghetti with clams is a dish that is also served a lot here in Venice in the historic center’s restaurants, and tourists love it. In Venetian dialect, the true clams are called “caparossoli,” while traditional clams are “pevarasse,” which are smaller. Thanks to my trick, you’ll have creamy spaghetti with clams that will win you over. Instead of true clams, you can use lupine clams or sea lupines, which are smaller but very tasty and flavorful, and they cost much less. An important thing is to buy clams from a trusted seller because clams are very delicate and need to be fresh; otherwise, they can cause serious health problems. If you like first courses with clams, you can also try my recipe for Spaghetti, clams, and cherry tomatoes, a very good and tasty first course, a variant of this more classic dish. Now let’s see how to make spaghetti with clams in white sauce, and if you try them, let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Spaghetti with clams in white sauce
- 11.3 oz spaghetti
- 2.2 lbs clams
- 1 clove garlic
- to taste extra virgin olive oil
- to taste parsley
- to taste salt
How to prepare Spaghetti with clams in white sauce
Let’s start preparing the Spaghetti with clams in white sauce. Clean the clams, discard any open clams and those with broken shells, wash and move them thoroughly so that if there are clams with sand, they can open and eliminate it.
Once washed, place them in a bowl with plenty of water to cover them entirely and add a generous handful of salt, place them in the refrigerator and let them rest for an hour.
Then take the clams again, drain them, and rinse them to remove any sand they have eliminated during the rest in water and salt, which is found at the bottom of the bowl. Finely chop the parsley, pour some oil into a pan and heat it over medium flame, then add the halved garlic, clams, and chopped parsley, cover with a lid and let the clams open. When the clams have opened, turn off the heat.
Bring salted water to a boil and add the spaghetti, which should cook for half the time indicated on the package.
Strain the clams with a sieve placed over a bowl to collect their liquid, discard the garlic and remove the shell from half of the clams.
Pour the liquid from the clams into a pan, add both the shelled clams and those with the shell. When the spaghetti is ready, add them to the pan with clams and seasoning, along with a ladle of their cooking water, add some chopped parsley and bring them to completion. Serve the spaghetti with clams immediately and hot.
How to store Spaghetti with clams in white sauce
Spaghetti with clams in white sauce can be stored in the refrigerator for 1 day in a covered container.
