Calamarata with clams

Calamarata with clams is a first course of Italian cuisine, in particular of Campania cuisine. An amazing dish to say the least now widespread all over the world. With just over three ingredients you will be able to create a delicious and truly delicious first course. I don't want to get lost any more in chatter, so let's see what we need to prepare Calamarata with clams. Ingredients 1 kg Clams 400 g Calamarata 1 clove Garlic 1 glass Wine Chili pepper Extra virgin olive oil Salt Parsley Cherry tomatoes Preparation Start the preparation of the clam squid by putting the clams in a large bowl with plenty of salted water. Let the clams "purge" of the sand by changing the water at least twice within half a day. To prevent the clams from recovering the eliminated sand, I put them in a pasta drainer placed on an upside-down glass in a larger bowl. In this way, the eliminated sand falls from the holes in the pasta drainer and cannot be fished out by the molluscs that filter the water. Once the clams are ready, start preparing. You can speed up the process of "purging" the clams by placing them with the bowl described above for 5 – 10 minutes in the freezer. Put a pot with plenty of water on the stove. While you wait for the latter to boil, prepare the clam sauce. In a pan put extra virgin olive oil, when it is hot add the clove of garlic lightly crushed, the cherry tomatoes cut in half and the chilli pepper. When the garlic is golden, remove it and add the clams. Turn up the heat and cover the pan with a lid. Let everything cook until you see that the clams begin to open, at this point deglaze with the white wine and let it evaporate with the lid removed. Once the alcohol has evaporated and the clams are all open, turn off the stove and set aside. Filter the liquid from the clams into the pot with a strainer to remove the remaining sand and set aside. Boil the pasta in plenty of salted water, when it is "al dente" drain them and risotto it with the clam liquid set aside earlier. If you see that the liquid of the clams is not enough to risotto the calamarata, dilute it with a couple of ladles of cooking water. of pasta. Add the clams (perhaps a good part previously shelled) and a sprinkling of fresh parsley. Mix everything together and serve the calamarata with clams hot. A simple but delicious dish.