Can you think of anything more Italian than spaghetti? Perhaps you can, but we are sure it wasn’t easy for you to come up with anything else.
The recipe we would like to suggest is a very traditional Italian one, more specifically a Neapolitan specialty: spaghetti with clams, a timeless dish loved by young and old.
It’s really easy to make but there are a few tips you should follow: are you ready to prepare this very tasty recipe with us?
Spaghetti with clams: recipe
- 320 g of spaghetti
- 1 kg of clams
- 2 garlic cloves
- ½ glass of white wine
- 1 bunch of parsley
- extra virgin olive oil
- salt and black pepper
- Rinse the clams repeatedly under cold, running water. Transfer them into a bowl, add 2 tablespoons of salt and set them aside for at least 3-4 hours to let the sand come out of the valves, changing the water at least 3-4 times.
- Put 4-5 parsley stalks, the crushed garlic cloves and the rinsed and drained clams in a saucepan with 5 tablespoons of oil, a generous sprinkling of ground pepper and the white wine.
- Put the lid on the saucepan, turn the burner to high and cook the clams for 4-5 minutes until they open up. Remove them with a slotted spoon, throw away half of the valves and all the clams that are still shut.
- Filter the liquid at the bottom of the saucepan using a close-net sieve and pour it into a large pan.
- Boil the spaghetti for 2/3 of the recommended cooking time in lots of hot, unsalted water. Drain them, but not thoroughly, leaving some of the water on them and put them in the pan with the clam juices. Cook the spaghetti at medium temperature, stirring frequently, until it is of the desired consistency.
- Add the clams, a handful of freshly-chopped parsley, mix thoroughly and serve immediately.
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