Spaghetti with clams: pasta with clams is the essence of Italian seafood cuisine. A dish that obviously is found throughout Italy but in the south of the Bel Paese, especially in Campania and Sicily, is in my opinion his best expressions. In Naples they call this dish poetically "spaghetti with clams” and this is a recipe that always divides into factions. Some people prefer the pasta with clams strictly in black (only garlic and parsley) like to see in my VIDEO RECIPE, those in red but not too much, fillet with some fresh tomato Pachino (Cherry, piccadilly o datterino). I still can not decide which is my favorite version and continue to alternate the pasta with clams in white and red, waiting to finally decide.
What use pasta with clams?
We come to the pasta format to use with clams: my favorite formats are the classic spaghetti number 3, linguine or spaghetti alla chitarra, those square, especially the version with some tomato strips. Obviously, the dough must be very strictly, al dente. Attention to the use of salt in the water of the dough, because the clams are already savory and risk of exceeding. Pay attention to the browning garlic in oil and chili: It must be a slight browning, because the risk that the taste of the clams is covered from garlic is high and you may find on your plate spaghetti garlic, oil and chilli with clams and not vice versa.
As you can see in the VIDEO RECIPE on my You Tube Channel my pasta with clams strictly follows the Neapolitan tradition: clams, fresh parsley (better if Hedgehog who is less invasive), garlic, a small piece of chili pepper. If you want to add tomatoes I suggest the Pachino (in the typology datterino, Cherry or Piccadilly), both fillets is cut in half and slightly confit (in a more modern and complex version). The spaghetti with clams is a dish much loved in Sicily and for me they smell of the sea, scent of my house.
Remember that to my YouTube Channel you can also subscribe to receive updates on all the video recipes and videos on the made in Italy products. As for the recipes with clams, also the Sardinian variant, ie the spaghetti with clams, courgette and bottarga or greedy spaghetti with broccoli and clams or the spaghetti with clams, broad beans, almonds and red mullet.
SPAGHETTI WITH CLAMS (original recipe)Print This
- 370 grams of noodles,, linguine or spaghetti alla chitarra
- one kilogram of clams large
- fresh parsley, to taste
- a small piece of chili pepper (depends on how much you like spicy)
- extra virgin olive oil, to taste
- salt and pepper
- a clove of garlic
- 10 Pachino tomato if you want to make pasta with tomato spotted clams)
Before starting to prepare spaghetti with clams look carefully at my VIDEO RECIPE on how you do in the traditional white version. If you read on you you will discover how to do if you want to also add some tomato strips.
First, remember to prepare a good pasta with clams clams must be well-bled, to limit the risk of finding sand in the clams. For this reason, you need to put the clams to purge for 5-6 hours in lightly salted water at room temperature. Then, well washed the clams under running water. A good trick to find out if there is some clam dead and full of sand and lay the clams from above one by one in the sink: If the clam is dead clams will open, so you avoid that sand inside end in the sauce.
Cut the stems of the parsley and set aside. Peel the garlic and crush with the back of the knife. Put in a pan the extra virgin olive oil, of the crushed garlic clove and the parsley stalks, warm up and add the clams. Cover and cook for a minute on high heat: as, with the heat, the clams will open, remove from the Pan and set aside. I remind you that those that remain closed are dead and should be discarded, not forzatele.
Filter the water left on the bottom of the Pan: If you don't have a strainer in meshing, I recommend you do like me. Put on your colander a paper towel and pour the cooking liquid from the mussels: the impurities will stop on the paper towel and you will be just a taste of the sea.
Remove the clams from the shells and set aside. The modern kitchen has it that in the pot do not put anything that we can eat, hence no shells. But for me the poetry of spaghetti with clams is in those tastes the flavor of the sea, from which to remove the clams one by one. for that, I always keep a part of clams in the shell, but you do as you like.
If you want to add some tomato strips, it's time to peel the tomatoes, discard the water and cut them into thin threads.
Put the oil and the garlic in the Pan: When the oil is hot, combine the chili, a clove of crushed garlic, of the parsley (the tomatoes cut into strips if you want to use them) and to take the heat. Add parsley and, After 2-3 minutes, the water of the clams. When the water and oil will have formed an emulsion, combine clams and put out the fire. Do not salt, because the clams are strongly savory.
Boil the pasta in salted water and, keeping aside the cooking water, drain it al dente. Skip the spaghetti with the sauce vigorously stir in with the cooking liquid from the clams, to form a creamy emulsion, characteristic of pasta with clams, as you see in VIDEO RECIPE. Complete with a little fresh parsley and, If you like, some’ ground black pepper. Bon appétit!
THE PAIRING: We chose a white Etna a Sicilian with this plate of spaghetti with clams: aEtna bianco superiore, product with Carricante grape varietal from the Barone di Villagrande, belonging to the Consortium Etna Doc. Is’ a wine with scents and intense Apple and Hawthorn, with a harmonious taste. Drink fresh.