Spaghetti with Veraci Clams is an iconic dish of Italian cuisine. Fresh clams, ripe tomatoes, aromas, and a pinch of chili combine to create a tasty and delicate dish. Perfect for showcasing the flavors of the sea, this first course is ideal for an elegant dinner or a family lunch.
The clams need to be purged of sand for half a day, changing the water frequently (you need to salt the water)
Then open them in a large pan over high heat with some oil, garlic, and chili pepper; when they are open (the shell takes on a pinkish color) add the white wine and flaked tomatoes and adjust the salt (consider that the clams are already salty on their own)
at the end of cooking, add the parsley (in leaves, not chopped)
Toss the well-drained al dente spaghetti with the clams
Pan
Wooden Spoon
Colander
Italia, Campania
| Energy (kcal) | 57.87 |
| Carbohydrates (g) | 2.15 |
| of which Sugars (g) | 2.11 |
| Fat (g) | 1.35 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 5.57 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.03 |
