Spaghetti with clams
50 MINUTES + SOAKING | SERVES 6 | EASY
clams 1kg coarse salt olive oil garlic 3 cloves, halved white wine 125ml fat-leaf parsley f a bunch, chopped spaghetti 500g chopped red chilli to serve (optional)
Wash the clams thoroughly under cold running water, then soak them for 2-4 hours in cold water with 1 tbsp coarse salt so they disgorge their sand. Discard any clams that are open and don’t close when tapped. deat 1 tbsp of oil in a deep frying pan on a high heat with 2 half cloves of garlic. Add the clams and wine, and cover the pan. After 2 minutes, shake the pan frequently so the heat is well distributed. As soon as the clams open, stir in half the parsley and pour everything into a colander, reserving the juices. Discard any clams that haven’t opened. otrain the cooking juices through a very fne sieve (or a lightweight fabric) to remove any residual sand and set aside. shell half the clams and keep warm. Bring a large saucepan of water to the boil, add salt and cook the spaghetti until almost al dente. meanwhile, rinse out the frying pan and heat the remaining garlic in 1 tbsp oil. Add the cooking juices from the clams and bring to the boil. Add the spaghetti to the pan and fnish cooking the pasta in the clam juices, stirring on a high heat. A minute before serving, add the shelled and unshelled clams. nemove the garlic, then serve hot with freshly ground pepper, the remaining parsley and a little chopped chilli, if you like.