Spaghetti with clams is a classic recipe of Italian cuisine, we can say, without fear of contradiction, that this dish is one of the most popular and replicated seafood first courses all over the world, even the version of spaghetti with clams in red is very renowned on the tables of Italians and not.
The recipe for spaghetti with clams is very simple, requiring few but quality ingredients.
- 14 oz of spaghetti pasta
- 35 oz of clams
- parsley to taste
- 1/2 cup of white wine
- 2 clove of garlic
- 1 red hot chili pepper
- 4 tbsp of extra virgin olive oil
- salt to taste
To be done a few hours before the actual preparation: remove the clams from their netting and place them inside a colander that can hold them all, place the colander in a bowl just the right size to hold them all to the brim and fill with fresh water, tap water is fine. Let the clams soak for several hours, until it is time to use them.
Take the colander out of the bowl with all the clams inside; you will see that the water remaining in the bowl will be cloudy and laden with the sand that the clams have purged.
Rinse the clams one last time under running water and place them in a pot, cover with the lid and turn on the heat.
You will see that within a few minutes the clams will begin to open from the heat.
Keep them on the fire for a couple of minutes, still covered until they are all open, after which you turn off the fire and remove the lid.
In a cutting board put the parsley and peeled garlic, with a well-sharpened small knife chop everything together so that the two ingredients are mixed.
Take the clams back, remove the empty and broken shells, and, very important, remove any shellfish that did not open with the heat of the stove. Move the good clams to a bowl and, in another bowl, strain the liquid released during the hot opening.
Take a large frying pan, large enough to hold even the cooked spaghetti, ves the extra-virgin olive oil, add the chopped aromatic herbs, heat for a minute or so and then add the clams along with the strained liquid.
Stir to flavor, after a few minutes, when the liquid begins to recede, deglaze with white wine, let it evaporate and turn off.
Fill the pot to cook the spaghetti with water; when the water comes to a boil, lower the heat and throw in a handful of coarse salt.
Raise the flame again to return to a boil and pour in the spaghetti, cook until al dente, for this recipe you must remove the pasta at least 2 minutes before the time indicated on the package, this is because the cooking will be finished in the pan with the sauce.
When there are 2 minutes left until the pasta is cooked, drain it and put it in the pan with the clams.
Add a ladleful of the cooking water and cook over high heat, stirring and shaking the pan.
Also add red pepper cut into small rounds and more parsley if you like, Cook until the cooking water has been absorbed.
You can decide to bring the spaghetti alle vongole to the table by leaving it in the pan, then each diner will make their own dish, or you can bring pre-made dishes, in which case remember to distribute the seasoning evenly!
Facebook Comments Box