Spaghetti with potato cream and clams is a rich and tasty first course based on seafood. Great if you’re looking for an alternative to classic spaghetti with clams. The creaminess of the potatoes blends with the unique flavor of the clams in a dish that will delight you.
I used spaghetti as the pasta shape, but you can replace them with scialatielli, paccheri or linguine.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 256.52 (Kcal)
- Carbohydrates 40.18 (g) of which sugars 0.86 (g)
- Proteins 18.47 (g)
- Fat 2.42 (g) of which saturated 0.68 (g)of which unsaturated 1.39 (g)
- Fibers 2.75 (g)
- Sodium 1,436.74 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Spaghetti with potato cream and clams:
- 13 oz spaghetti
- 1.1 lb clams
- 3 potatoes (medium)
- 2 cloves garlic
- to taste parsley
- to taste salt
- to taste pepper
Tools
- Immersion blender
- Pan
Steps — Spaghetti with potato cream and clams:
First, wash and peel the potatoes, then cut them into cubes.
In a large pan, add a drizzle of oil, the garlic and a parsley stem and sauté.
Add the potato cubes and season with salt and pepper. Cover and let cook for about 15 minutes or until tender; if necessary add 1/2 cup of water.
Remove the cooked potatoes from the pan and transfer them to the immersion blender cup, then purée until smooth.
In the same pan add another drizzle of oil, the garlic clove and another parsley stem; sauté and add the clams, then cover and let them open and cook.
When cooked, remove the shells from half of the clams and keep the others in their shells.
Cook the spaghetti and when still al dente transfer them to the pan with the clam sauce.
Add the potato cream and the shelled clams, then toss everything until you reach a creamy consistency.
Plate and garnish with the clams in their shells and chopped parsley.
Enjoy your meal!
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