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Spaghetti with clamsINGREDIENTS
1kg clams
3 tbsp white wine
100ml extra virgin olive oil
400g spaghetti
2 cloves garlic, peeled and lightly squashed
2 small red chillies, very finely sliced
2 tbsp chopped flat–leaf parsley
SERVES: 4
PREPARATION: 15 MINUTES
COOKING TIME: 20 MINUTES
METHOD
Rinse the clams under running cold water to remove any sand or grit. place them in a large frying pan over high heat with the white wine and 1 tablespoon of olive oil and let them pop open. As they are popping, stir them with a spoon. When all the clams have opened, lift them out with a slotted spoon and put them in a large bowl. Boil the liquid remaining in the pan until it has reduced by half, then strain it in another bowl through a fine sieve. Set it aside. Wash the pan well.
When the clams are cooled, take most of them out of their shells and put them in the bowl with the strained liquid; leave the rest of the clams in their shells, setting them aside.
Cook the spaghetti in plenty of boiling salted water until al dente.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the garlic, chilli and 2 teaspoons of the parsley and stir until the garlic is just golden, then remove and discard the garlic cloves. Add the shelled clams and most of their cooking liquid and simmer for 2 minutes.
Drain the spaghetti and add it to the frying pan. Sprinkle on the remaining parsley, then add the reserved clams in their shells.
Toss over low heat for about 1 minute to allow the flavours to mingle, then serve immediately.
1kg clams
3 tbsp white wine
100ml extra virgin olive oil
400g spaghetti
2 cloves garlic, peeled and lightly squashed
2 small red chillies, very finely sliced
2 tbsp chopped flat–leaf parsley
SERVES: 4
PREPARATION: 15 MINUTES
COOKING TIME: 20 MINUTES
METHOD
Rinse the clams under running cold water to remove any sand or grit. place them in a large frying pan over high heat with the white wine and 1 tablespoon of olive oil and let them pop open. As they are popping, stir them with a spoon. When all the clams have opened, lift them out with a slotted spoon and put them in a large bowl. Boil the liquid remaining in the pan until it has reduced by half, then strain it in another bowl through a fine sieve. Set it aside. Wash the pan well.
When the clams are cooled, take most of them out of their shells and put them in the bowl with the strained liquid; leave the rest of the clams in their shells, setting them aside.
Cook the spaghetti in plenty of boiling salted water until al dente.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the garlic, chilli and 2 teaspoons of the parsley and stir until the garlic is just golden, then remove and discard the garlic cloves. Add the shelled clams and most of their cooking liquid and simmer for 2 minutes.
Drain the spaghetti and add it to the frying pan. Sprinkle on the remaining parsley, then add the reserved clams in their shells.
Toss over low heat for about 1 minute to allow the flavours to mingle, then serve immediately.