A classic and simple Italian staple, this quick pasta is a great weeknight meal, yet delicious enough to be served for special occasions. From GialloZafferano; Italy’s number one food website.
Hi everyone! I’m Sonia and welcome to the GialloZafferano kitchen. Today we’ll be preparing a classic Italian pasta dish. Spaghetti with clams. Let’s see what we’ll need:
• Just over 2 lbs of carpet-shell or littleneck clams
• 1 bunch of parsley
• 3 cloves of garlic • Salt to taste
• Freshly ground pepper
• Plenty extra virgin olive-oil
• 14oz of spaghetti
Let’s see how to make it.
The first thing to do is to thoroughly clean the clams to remove any sand. The best way is to place them in a bowl overnight covered completely in salty water. After, rinse them well and drain the water. Then you can place them into an empty, hot pot, cover tightly, and leave them to steam until completely opened.
Our clams have opened. Now, take them off the heat and remove the clams from the juices. You’ll need to pass the juice through a fine sieve or cheesecloth so that if there is any sand left over, you’ll filter it out. With that done put a pan containing the olive oil and the garlic onto the heat.
After the garlic has become gold in colour, remove it and add to the oil the filtered clam juice. In the meantime, put the spaghetti up to cook. Now, when the clam juice has fully mixed with the oil and has reduced a bit, it’s time to add the clams, and let them sauté with the parsley and a good bit of ground pepper.
Our spaghetti is cooked. I recommend straining it while it’s still a tiny bit undercooked, and adding it to the pan to cook completely. Don’t get rid of the pasta water just yet, because the pasta will actually finish cooking in the pan and it’s good to add a bit of the starchy water at a time to keep the pasta moist until it’s finished.
Our beautiful plate of Spaghetti with Clams is ready. A last sprinkling of parsley, and you’re ready to serve. From Sonia and GialloZafferano, see you next video recipe!