Spaghetti with clams (white sauce)
Spaghetti with clams is a great classic of Neapolitan cuisine, a real symbol among the first Neapolitan dishes loved throughout Italy. In addition to the typical white version, spaghetti with clams is very appreciated the so-called ''sporcata'', or with the addition of fresh tomato. The pasta shapes to choose from in addition to spaghetti, are vermicelli and linguine. The original recipe for spaghetti with clams involves the use of clams, often replaced by Philippine clams -called lupins- which are smaller; honestly when I do not find the truthful, I do not do them, they are too good! What are you waiting for?
Bring the scent of the sea to the table with spaghetti with clams!
As with most regional dishes, some ingredients can vary from door to door. In the case of spaghetti with clams there are those who put – and those who do not – white wine, pepper and chili, I love them and they look great! But of course, you can vary to your taste.
If you buy clams the day before or in the morning for the evening, put them in a damp cloth keeping them tight, in the refrigerator. Clams live and breathe for up to a day in the refrigerator, inside their own water inside the shell.
Ingredients
320 g spaghetti1 kg clamsextra virgin olive oil to taste1 garlic clove150 g dry white wine (optional)1 chili pepper (dried or fresh)1 bunch parsleyto taste black pepper 1 pinch coarse salt
PREPARATION:
Start with the most important thing: check the clams and throw away the open ones and the broken ones, we don't want to feel bad, right? In the Ory, the fishmonger where you buy them should do it before weighing them, so always ask for it. Clams, unlike lupins, almost never contain sand, but to be on the safe side, put them to purge in a saucepan covered with cold water and a handful of coarse salt. Clams are alive and breathing, so recreating the marine environment they will relax, hatching slightly for breathing and purging sand. Change the water every half hour for about an hour, an hour and a half. After the first hour, take a clam and beat it on the cutting board or table and check if sand comes out, so as to understand whether to keep them still in purging or not. After the bleeding time, drain and rinse them with cold water inside the colander. In a large non-stick pan pour a drizzle of extra virgin olive oil and fry a clove of garlic with a pepper (dry or fresh). As soon as the garlic browns, add the clams and dry white wine (wine is optional, but it looks great!) then cover with a lid for a few minutes over high heat, just enough time to open them. The clams open with heat, so shake the pan occasionally so that they all open. Once opened, remove them immediately with a slotted spoon otherwise they cook too much, and place them inside a bowl covered with plastic wrap, so as not to dry them. Now, filter the remaining sauce on the bottom of the pan with a strainer, inside a bowl, and keep it aside. It will serve to finish cooking the spaghetti (throw away the garlic). Boil a pan with water for spaghetti, with a pinch of coarse salt (not too much because the clams are already quite savory, but a pinch is needed). Cover the pot, the water will boil faster! As soon as it boils, dip the spaghetti, draining them halfway through cooking. While picking up the pan where there was the sauce you filtered, clean it with a sheet of absorbent paper and turn the sauce back into it. As soon as the spaghetti have reached half cooking, drain them with a fork directly into the pan with the sauce, and keeping the medium heat let them so they will take all the flavor of the clams, also creating a delicious cream thanks to the starch released by the pasta. Mix the spaghetti often with two forks, immediately add the chopped fresh parsley and continue. When they are well creamy and al dente, and the sauce almost completely withdrawn, add the clams and mix well everything. If you have not put the chili pepper sprinkle with black peppercorns and grind (more fragrant) and immediately serve your spaghetti with clams hot!
RecommendationsTo better enjoy spaghetti with clams, I suggest you buy fresh clams, so as to fully enjoy the wonderful flavor! If you like red, you can add some fresh tomatoes to the sauté. You can avoid both pepper and chili pepper if you don't like them or if there are children.
Spaghetti with clams is a great classic of Neapolitan cuisine, a real symbol among the first Neapolitan dishes loved throughout Italy. In addition to the typical white version, spaghetti with clams is very appreciated the so-called ''sporcata'', or with the addition of fresh tomato. The pasta shapes to choose from in addition to spaghetti, are vermicelli and linguine. The original recipe for spaghetti with clams involves the use of clams, often replaced by Philippine clams -called lupins- which are smaller; honestly when I do not find the truthful, I do not do them, they are too good! What are you waiting for?
Bring the scent of the sea to the table with spaghetti with clams!
As with most regional dishes, some ingredients can vary from door to door. In the case of spaghetti with clams there are those who put – and those who do not – white wine, pepper and chili,
I love them and they look great!
But of course, you can vary to your taste.
If you buy clams the day before or in the morning for the evening, put them in a damp cloth keeping them tight, in the refrigerator. Clams live and breathe for up to a day in the refrigerator, inside their own water inside the shell.
Ingredients
320 g spaghetti
1 kg clams
extra virgin olive oil to taste
1 garlic clove
150 g dry white wine (optional)
1 chili pepper (dried or fresh)
1 bunch parsley
to taste black pepper
1 pinch coarse salt
PREPARATION:
Start with the most important thing: check the clams and throw away the open ones and the broken ones, we don't want to feel bad, right? In the Ory, the fishmonger where you buy them should do it before weighing them, so always ask for it. Clams, unlike lupins, almost never contain sand, but to be on the safe side, put them to purge in a saucepan covered with cold water and a handful of coarse salt. Clams are alive and breathing, so recreating the marine environment they will relax, hatching slightly for breathing and purging sand. Change the water every half hour for about an hour, an hour and a half. After the first hour, take a clam and beat it on the cutting board or table and check if sand comes out, so as to understand whether to keep them still in purging or not. After the bleeding time, drain and rinse them with cold water inside the colander. In a large non-stick pan pour a drizzle of extra virgin olive oil and fry a clove of garlic with a pepper (dry or fresh). As soon as the garlic browns, add the clams and dry white wine (wine is optional, but it looks great!) then cover with a lid for a few minutes over high heat, just enough time to open them. The clams open with heat, so shake the pan occasionally so that they all open. Once opened, remove them immediately with a slotted spoon otherwise they cook too much, and place them inside a bowl covered with plastic wrap, so as not to dry them. Now, filter the remaining sauce on the bottom of the pan with a strainer, inside a bowl, and keep it aside. It will serve to finish cooking the spaghetti (throw away the garlic). Boil a pan with water for spaghetti, with a pinch of coarse salt (not too much because the clams are already quite savory, but a pinch is needed). Cover the pot, the water will boil faster! As soon as it boils, dip the spaghetti, draining them halfway through cooking. While picking up the pan where there was the sauce you filtered, clean it with a sheet of absorbent paper and turn the sauce back into it. As soon as the spaghetti have reached half cooking, drain them with a fork directly into the pan with the sauce, and keeping the medium heat let them so they will take all the flavor of the clams, also creating a delicious cream thanks to the starch released by the pasta. Mix the spaghetti often with two forks, immediately add the chopped fresh parsley and continue. When they are well creamy and al dente, and the sauce almost completely withdrawn, add the clams and mix well everything. If you have not put the chili pepper sprinkle with black peppercorns and grind (more fragrant) and immediately serve your spaghetti with clams hot!
Recommendations
To better enjoy spaghetti with clams, I suggest you buy fresh clams, so as to fully enjoy the wonderful flavor! If you like red, you can add some fresh tomatoes to the sauté. You can avoid both pepper and chili pepper if you don't like them or if there are children.
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