Spaghetti with clams
A great classic of the Italian cuisine that often is a reference point to test the skill of chefs. Italy, and above all the South, cares about this dish as a symbol of the Italian tradition, culture and folklore. Some people prefer white, others slightly red, others pepper, others chilli. Then there is the dispute about the addition of white wine and the soaking. One thing is certain: the simplicity and goodness of this first course that the world envies us.
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Liguori’s advice
Shell the clams and keep them apart. Drain the pasta al dente and sauté it in the pan with a ladle of cooking water, then add the clams and serve.
Prepare also with
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First let the clams be purged in water for 12 hours. Put the water on the fire and in the meantime prepare the dressing. In a low and large saucepan, brown the oil with the slightly crushed garlic; when the garlic browns, add the fresh chilli pepper and the chopped parsley. When the water boils, boil the pasta for 10 minutes.
In the meantime, remove the garlic and add the clams, a ladle of water from the pasta and let it evaporate, then lower the heat, cover and cook for 1 minute. Drain the pasta, add it to the sauce and sauté in a pan for 1 minute. Serve with a sprinkling of fresh parsley.
| Prep Time | 20 min |
| Cook Time | 20 min |
| Servings |
people
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- 350 g spaghetti Liguori n. 3
- 1 kg Clams
- 1 Sprig of parsley
- 1 clove garlic
- 1 Small chilli pepper
Ingredients
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