Spaghetti with clams

50 MIN­UTES + SOAKING | SERVES 6 | EASY

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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.

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