In the summer season, the scent of the sea inebriates the heart and the stomach. Typical summer dishes, both hot and cold, are back. Today we offer a recipe from Campania (where the preposition changes: spaghetti with clams ) but which has established itself as a must of all Italian cuisine: spaghetti with clams.
The recipe, like most of the most popular and delicious dishes, is incredibly simple. It only takes a few tricks to make it a true masterpiece: choose the best, plumpest clams; find the perfect pasta whose starch pairs well with the clams and parsley; and find the perfect occasion to serve it and make a great impression.
You will also need the right tools: definitely a very resistant Mamù sauté pan.
Preparation + cooking: 40 min (3 hours for soaking the clams)
Difficulty: seen doing to children
Cost: pocket money is not enough
Ingredients for 4 people:
- 320g of spaghetti
- 1 kg of clams
- 1 bunch of parsley
- 1 clove of garlic
- qb extra virgin olive oil, salt, black pepper, coarse salt
Preparing spaghetti with clams:
- First, you need to clean the clams. Carefully search for any empty or broken shells and discard them.
- Beat the suitable clams on a cutting board: this is important to clean them from sand.
- Rinse the clams by placing them in a colander over a pan or bowl.
- Place everything in a bowl with plenty of coarse salt: let it soak for at least three hours. This step is not easily avoidable, but is always necessary for cleaning sand.
- Once the time has passed, heat some oil in a pan and add the garlic.
- Meanwhile, drain the clams, rinse them again under running water and finally add them to the now hot pot.
- Cover with a lid and cook over high heat for five to six minutes.
- You can shake the pot from time to time to open any clams that are still closed.
- Turn off the heat when you see them all open, collect the juice and throw away the garlic.
- It's time to cook the spaghetti in salted water.
- Drain them halfway through cooking, pour them together with the dressing into a pan and continue cooking using a little water from the other pan.
- At the end of cooking, add the clams and chopped parsley.
- Fry well and then you can serve!
