The recipe below is my version of pasta with clams revisited with many tips on how to get the best pasta with clams. Spaghetti clams is one of the many recipes revisited by me. This is the pasta dish that every year at Christmas my grandfather used to make for the whole family.
It is that pasta dish that reminds me of Christmas. I have eaten this type of pasta in so many restaurants, but only a few know how to make it properly. The biggest risk is that it tastes like plain pasta, and there is no greater error. As a result, I will demonstrate how not to serve a pasta in bianco, but a pasta with clams.
The real secret of the recipe lies in finishing cooking the pasta directly inside the sauce having previously removed all the clams so that when we finish cooking the pasta
Cocce, as it is so vulgarly called, in the sauce does not break up into small pieces when rolled. This is because we end up in our mouths.
To avoid this kind of problem as written in the recipe below I like to remove once cooked and divide the clams from the broth that remains of the clams, filter the broth with a fine mesh strainer so that we avoid any impurities ending up in the pasta, and as if this were not enough I like to shell all the clams so when we are ready to eat the pasta there is no danger that we may find peels.
Additionally, I like to add bottarga, which is nothing more than muggine or tuna eggs. The two products differ in both color and flavor (stronger than tuna).
The roe imparts a delicious flavor that reminds me of the sea.
I will now let you read the recipe and hope you enjoy it as much as I do!!!
Happy reading.
Spaghetti with clums
Ingredients
- 2 ½ Lbs Clams
- 11 Oz Spaghetti
- 2 Clove Garlic
- 5 Tablespoons Extra vergin olive oil
- Q.B. Salt
- 6 Tablespoons White wine
Instructions
- First, we take each clam and beat it on the cutting board from the side where it opens and if by beating it we see sand on the cutting board we have to throw it away (we repeat the same operation for all the clams). After we have done step one, we heat a frying pan with oil, garlic, and chili peppers; let them fry for a couple of minutes (just enough time to brown the garlic); once browned, we add the clams and immediately pour 1/2 glass of wine; while waiting for the clams to open.
- As soon as the clams have opened, we can remove them (remove only the clams leaving the liquid from the clams in the pan that will be used later to finish cooking the pasta) and put them in a bowl, then shell them and set them aside. We will cook the spaghetti until it is al dente. Then finish it off in the pan where we opened the clams if necessary adding a small ladle of the cooking water.
- When the pasta is done, we insert the clams that we shelled earlier inside the pasta. Now all that remains is to serve.
