Spaghetti with Clams

A classic first dish of marine areas, is pasta with clams. It is a typical Neapolitan dish, but it is almost everywhere done. Few ingredients, few simple steps and at the table we will have a first rich in taste and with an engaging perfume.

Ingredients for 4 people:

450 grams of spaghetti
1 Kg of real clams
1 bunch of parsley
2 cloves of garlic
1/2 Glass of white wine
Salt, pepper and extra virgin olive oil to taste

Procedure:
 
Before we begin to prepare, we check the clams. If they have the broken shell or sbattendole on a plane we see come out abundant black sand, scartiamole. Now laviamole under running water, inside a colander, until they stop throwing sand. And the water will be clean. Done that we can begin. In a sauté we put two tablespoons of oil and the cloves of garlic skinned and cut in half. Let them brown to fresh flame and Togliamoli just made. We put the clams, we raise the flame to the maximum and smudge with the wine then copriamole with a lid and let them cook a few minutes or the time necessary for them to open all. As soon as the clams are ready, scoliamole and put aside. We keep the cooking water and put it in the sauté. We cook the pasta in plenty of salted water but for half the cooking time expected. In the meantime we light the flame in the sauté and reduce the water of the clams a little. We drain the pasta and keep some water aside. Dump in the sauté and we continue cooking there. Add half finely chopped parsley and let's cook. Meanwhile, we shell the clams and keep some for the decoration. We check the cooking of the pasta and, if necessary, add cooking water. As soon as it's al dente, we add the shelled clams and the whole ones and we do it. We blow to amalgamate the ingredients well and prepare for the impiattamento.
 
Tips for mise en place:

With the help of a kitchen pliers or a fork and a ladle, we wrap our portion of pasta and put it on the plate and make it spread out along the length of the dish. Let's take some clams and put it over the dough. We complete the dish with a drizzle of oil, a handful of chopped parsley and a minced pepper.

We serve well warm and good appetite!!!!!




Leave a Reply

Your email address will not be published.