Real Spaghetti With Clams
If I say summer, this pasta dish is the first that comes to mind. Imagine yourself by the sea, with salty water splashing on your face, and the scorching yet bearable sun above you. It's lunchtime, and after a long swim, you crave something simple yet delicious. These are the perfect conditions to enjoy a plate of spaghetti alle vongole, the second course in the Rating All Pasta Sauces series.
The Perfect Half of Spaghetti
My answer to what is the best sauce for spaghetti is always the same, clams, clams and clams. I don't know, there is something in this dish that creates a perfect combination between the shape of the pasta and these molluscs.
They are very simple to make and it takes very little, just enough time to cook the pasta. Go to your trusted fisherman and once you get home, get to the stove right away. This is usually a Sunday dish to enjoy with the whole family.
Let's not waste any more time and let me explain the tricks of the trade to have a dish as it should be!
Spaghetti With Clams Ingredients
-1 kg of clams-280 g of spaghetti-extra virgin olive oil-2 cloves of garlic-parsley-salt
How To Prepare/Purge Clams
The first important step is to make sure to purge them well. They often contain sand which, if not removed before cooking, will ruin the dish! How to do it? Simple, put them in a container with water and salt, cover them, and leave them in a quiet place for 2 hours. For the clams, it will be like returning to the sea, and they will expel all the sand.
Afterwards, wash them well, you may find broken or chipped clams; unfortunately, these can't be used, so it's better to discard them one by one. Some people also tap them on the table to ensure they are good.
Step By Step Guide for Spaghetti With Clams
From now on, it's all downhill, but there are still small things to pay attention to.
One thing I learned later is to use the stem of the parsley and not throw it away. You can use it when you sauté the garlic with olive oil and chili pepper; this adds an unwelcome aromatic note to the oil.
After you have sautéed the clams, wait for them to open and then deglaze with white wine. There is absolutely no need to use any cream! Wait for the alcohol to evaporate, then separate the clams from the liquid, but don't throw the liquid away!
Once you have cooked the spaghetti, cook them in this sauce for the remaining time. This technique is called "risottare"; it's similar to what is done with rice. This way, they will have a more intense flavor, and the starch from the pasta will help create a nice cream.
Finally, add the clams, more parsley, and serve. I can't count how many times I've eaten this dish during the summer, and it has become a tradition, so what are you waiting for? Get to the stove and enjoy a true Italian recipe!
I Rate all Pasta, Check it Out!
I give this pasta a 9! What about you?
Real Spaghetti With Clams
It's lunchtime, and after a long swim, you crave something simple yet delicious. These are the perfect conditions to enjoy a plate of spaghetti alle vongole!
Servings: 4
Ingredients
- 1 Kg Clams
- 280 g Spaghetti
- extra virgin olive oil
- 2 Cloves of garlic
- parsley
- salt
Instructions
- Instructions• Purge the clams: Soak them in salted water for at least 1 hour to remove sand. Rinse well.• Cook the pasta: Boil salted water and cook the spaghetti until al dente. Reserve some pasta water.• Sauté the garlic and parsley stems: In a large pan, heat olive oil over medium heat and sauté the minced garlic along with the parsley stems until fragrant.• Steam the clams: Add the clams to the pan, cover with a lid, and let them open over medium heat (about 5 minutes). Discard any unopened ones.• Combine: Add the drained spaghetti to the pan, toss with the clams, and mix well. If needed, add a bit of reserved pasta water to create a light sauce.• Finish: Remove the parsley stems, sprinkle with fresh chopped parsley, and drizzle with extra olive oil. Serve immediately.
Leave a Reply