Spaghetti with sea lupins, a Christmas Eve main dish, a classic I would say, although every day could be a good day to prepare it. In our country, pasta, especially spaghetti, brings everyone together on what to cook, thus pasta, the moment of the main courses becomes a celebration, bringing to the table a dish of pasta satisfies and delights, especially if it is accompanied, as in this case, with sea lupins even more. Sometimes lupins are tastier than true clams, even though I like both. They have few differences, sea lupins are smaller and have very short antennae compared to the true ones which are larger and have very long antennae.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 861.04 (Kcal)
- Carbohydrates 44.68 (g) of which sugars 0.46 (g)
- Proteins 57.00 (g)
- Fat 51.39 (g) of which saturated 2.80 (g)of which unsaturated 0.35 (g)
- Fibers 1.47 (g)
- Sodium 178.19 (mg)
Indicative values for a portion of 320 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
- 2.2 lbs sea lupins
- 5.3 oz spaghetti
- 1 clove garlic
- 1 bunch parsley
- 2.7 tbsp extra virgin olive oil
- 1 pinch chili pepper
Tools
- Pan
- Pot
Steps
Usually when we buy clams, whether true or sea lupins rather than tellines, they are already ready to be cooked, thus purged. That is, placed in water, sometimes with salt, to expel any residue of sand or impurities. As a habit, I always put sea lupins in water and salt for a few hours before cooking them. I rinse the sea lupins and place them in a pan with oil, garlic in its skin, and a pinch of chili pepper with the lid on, as soon as they open I turn off the heat and remove the lupins and filter the cooking water and oil to be sure not to find sand at the bottom. Usually, I also remove a good part of the lupin shells leaving only the fish. I put the lupins back in the pan with the filtered water and shelled lupins, add the chopped parsley and when the spaghetti are al dente, I add them to the pan in the sauce and finish cooking. Before serving, add a little more EVO oil and fresh chopped parsley.
This is usually also the first dish I prepare for the holiday eve.
And here they are ready, spaghetti with sea lupins.
FAQ (Frequently Asked Questions)
When is the sea lupins season?
Actually, clams are available all year round, but this is the right time, from September to February, because now is the period when the sea lupin does not reproduce.
