Spaghetti with Clams
Clams spaghetti are a classic of the traditional Italian cuisine of the most precise Neapolitan.
spaghetti with clams are one of those dishes that are always appreciated, both in summer and in winter.
It is a simple dish and like all simple things, it gives truly unexpected emotions!
Quick and tasty it will be your workhorse, you will let your most plastered friends lick your fingers!
There are several versions, who makes them in white or red, adding some fresh tomatoes or adding a bottarga.
One of the best-loved fish dishes for all seasons.
I propose the simplest and classic recipe of spaghetti with white clams.
How to prepare clams spaghetti
Ingredients for 4 people:
1 kg of clams or lupins
400 g spaghetti
Salt up
extra virgin olive oil
2 cloves of garlic
Half a glass of dry white wine
Chili
Parsley
Proceedings
First rinse the clams with lots of water and soak in a bowl with water and salt until it is drained for at least 2 hours.
After that time rinse the clams well.
Prepare a sauté with plenty of oil, garlic and chilli, leave to fry for a while, then toss the clams in boiling oil and leave them on fire to open the shells.
Add the dry white wine.
Put down the flame and leave to cook for five minutes.
Then boil the spaghetti in at least two liters and a half of water.
Drain the dough after five minutes: the dough must be cooked to the tooth taking care to leave a little water, which will help to create the creamy sauce that will help you to appreciate more the taste of the fish.
The secret of spaghetti with creamy clams with a well-tied sauce is in the final creaming which must take place together with the cooking water.
Finally, sauté the spaghetti cooked to the tooth no more than a minute together with the clams, and sprinkle them with fresh pepper and parsley to taste.
