Spaghetti with Clams

Name: Spaghetti with Clams
Total time: 6000 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 1/8 pounds fresh littleneck clams (500 grams); 8 ounces spaghetti (220 grams); as needed Extra virgin olive oil,; as needed Black pepper,; as needed Crushed red pepper flakes,; 2 garlic cloves; as needed Fresh parsley, chopped,; as needed Dry white wine, for deglazing,

Michelle🍁🌻 @fioccodisale

La Spezia

There’s a dish that makes your mouth water just by saying its name: spaghetti with clams. Simple, fragrant, and full of flavor, it’s perfect for a family dinner or a meal with friends when you want to bring the taste of the sea to your table. With just a few fresh ingredients and a couple of tricks, you’ll get a creamy, irresistible pasta that everyone will love.

Michelle🍁🌻 @fioccodisale

Saved

Ingredients

40 minutes plus 1 hour resting

Serves 2 servings

1 1/8 poundsfresh littleneck clams (500 grams)
8 ouncesspaghetti (220 grams)
as neededExtra virgin olive oil,
as neededBlack pepper,
as neededCrushed red pepper flakes,
2garlic cloves
as neededFresh parsley, chopped,
as neededDry white wine, for deglazing,

Saved

Steps

40 minutes plus 1 hour resting

1

First, soak the clams in a large bowl with cold water and a generous handful of kosher salt for about 1 hour to purge any sand.
2

Meanwhile, heat a swirl of olive oil in a pan and sauté the halved garlic cloves with black pepper, a pinch of red pepper flakes, and a few parsley stems.
3

When the garlic starts to sizzle, remove the garlic and parsley stems. Add the clams, which have been rinsed several times until the water runs clear and free of sand.
4

Deglaze with white wine, increase the heat, and once the wine has evaporated, cover the pan with a lid. Meanwhile, bring a large pot of salted water to a boil.
5

Once the clams have opened, turn off the heat and keep the lid on. Don’t worry if there’s a lot of liquid—this will help finish cooking the spaghetti.
6

Add the spaghetti to the clams while it’s still very al dente (don’t discard the pasta water) and finish cooking the pasta in the clam liquid, adding some pasta water if needed.
7

Keep stirring the spaghetti so a creamy sauce forms, adding more pasta water if necessary, until the pasta is cooked through. Once ready and creamy, finish with chopped fresh parsley and, if you like, some lemon zest.