Spaghetti with Clams

Glistening pasta coated in a garlicky, spicy sea juice. The shells open up, releasing briny water that binds everything into a fluid, coating sauce.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 747
• Protein: 32 g
• Carbs: 103 g
• Fat: 20 g

Ingredients

• 400 g Spaghetti ( dry )
• 1 kg Clam ( cleaned )
• 3 piece Garlic ( thinly sliced )
• 100 ml Dry white wine ( good quality )
• 4 tbsp Extra virgin olive oil ( first press )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Hot chili pepper optional ( seeded and chopped )
• 1 pinch Gray sea salt ( for pasta water )
• 500 g Clams (Vongole Veraci) ( well rinsed )

Instructions

1. Shellfish preparation

   Soak the clams and palourdes-veraci in fresh water with sea salt so they release any sand. Rinse several times until the water is clear.

2. Aromatic base

   In a skillet, heat the extra virgin olive oil. Sauté the minced garlic and chili without burning them. The garlic should be golden and fragrant.

3. Opening the shellfish

   Add the clams and palourdes-veraci to the skillet, deglaze with dry white wine. Cover immediately. When the shells are open, they are ready.

4. Cooking the pasta

   Cook the spaghetti in boiling water with little salt (the shellfish juice is already salty). Remove the pasta 2 minutes before the end of the indicated time.

5. The mantecatura

   Transfer the pasta to the skillet with the shellfish. Add a ladle of cooking water. Stir vigorously to create an emulsion that coats the spaghetti. Finish with the chopped flat-leaf parsley.

Chef's tips

• Don't over-salt the pasta water; the shellfish release a lot of salt as they open.
• The sauce binds thanks to the pasta starch and clam water; don't discard all the cooking water.
• If a shell remains closed after cooking, toss it; it was dead before hitting the pan.

Storage

This dish does not keep. Shellfish toughen when reheated and pasta loses its texture.