Traditional Calabrian clams 

Going to a seaside resort and not tasting at least one plate of spaghetti alle vongole is truly absurd. The recipe was probably born in the Neapolitan area, but quickly spread to all the seaside resorts of Italy: from Veneto to Southern Italy, from Liguria to Sicily and Sardinia. 

Spaghetti alle vongole are perhaps the first seafood dish par excellence, a harmonious encounter between pasta and shellfish with a special flavor. Garlic, oil, parsley and chili pepper are the other classic ingredients of this typical dish of the Italian culinary tradition. The traditional spaghetti vongole recipe makes dinner delicious in less than 30 minutes. It's the perfect recipe for a cold winter night. This simple yet exquisite seafood pasta dish is flavored with chili peppers, it is Calabrian after all, white wine, parsley and, above all, garlic. 

When it comes to classics of Italian cuisine, one cannot fail to mention them: spaghetti and clams! Many people think it's a complex dish to prepare but actually cooking it isn't as difficult as you think. The only condition for the perfect success of the dish? 

The quality of the main ingredient, the clams in fact, must be real. Cleaning the clams by removing the sand is another fundamental step to ensure that the dish is perfect. Who would like to eat a clam and find sand between their teeth at the first bite?

Let's see how to prepare spaghetti with clams!

The ingredients for 4 people are

500 g of spaghetti

1 kg of clams

a clove of garlic

pepper to taste

salt to taste

parsley

extra virgin olive oil to taste

The procedure

To prepare the dish, first prepare the clams. How to clean clams? Put them in a bowl, preferably glass, and cover them completely with salted water (salt the water by mixing 20 grams of salt for each liter of water). Leave them to soak for a few hours, changing the water often to eliminate the sand that the clams will gradually release. After this time, rinse the clams well. Pour a drizzle of extra virgin olive oil into a pan and sauté the garlic and chili pepper. Once browned, remove the garlic, drain the clams and add them to the pan, cooking them for a few minutes covered with a lid. The clams will open after a couple of minutes of cooking. Continue to keep them on the fire a little longer and only then try to eliminate those that will have remained closed. In the meantime, cook the spaghetti and drain them al dente. Pour them into the pan with the clams, add the chopped parsley and a little pepper and mix everything together.

All you have to do is serve your spaghetti and clams!

Enjoy your meal!

Did you like this recipe?

Share it with your contacts and look for me on social networks with the appropriate buttons.

Follow me on Instagram https://www.instagram.com/mastrofrancescoantonio/?hl=it

Follow me on Twitter at this link https://twitter.com/AMastrofran

Follow me on linkedin here https://www.linkedin.com/in/antonio-mastrofrancesco-67b86535/

Follow me on Facebook at this link https://www.facebook.com/groups/1484014698570580