The spaghetti with clams recipe are a sea of typical Neapolitan tradition, now widespread throughout Italy and become one of the dishes cooked on Christmas Eve.
The spaghetti with clams are characterized by a few chosen ingredients that bring out the unique flavor and characteristic of the clams, but despite this there are numerous variations and preparations quite different. We propose our own.
500 g of clams
6 sprigs of parsley
1 clove of garlic
2 tablespoons extra virgin olive oil
Freshly ground black pepper
160 g of spaghetti
420 kcal per serving
Ready in 45 minutes
Wash the clams thoroughly under running water and place in a large casserole dish. Place them on the stove over high heat and wait until they open. It usually takes 5-7 minutes. Stir from time to time.
When you are ready to shell them leaving some whole for decorating and strain the cooking liquid through a fine mesh strainer, even without joining the fund, where it will be deposited much of the sand.
Wash the parsley, select the leaves and chop finely with the crescent moon on a cutting board together with the peeled garlic clove.
In a large pan put oil, fry the chopped and just do it on low heat being careful that the garlic does not burn.
Add the clams and mix thoroughly. Add 2 tablespoons of the cooking liquid and let it go a few minutes, add a sprinkling of pepper, turn off the heat and cover.
Boil the pasta in salted water and, just before draining, add half a ladle of cooking water into the pan of sauce, then turn on the fire.
Skip the drained pasta to the sauce in the pan over high heat for a few minutes, stirring frequently.
Serve immediately with a drizzle of olive oil and garnish with parsley leaves.