Spaghetti with Fresh Clams is an iconic dish of Italian cuisine. Fresh clams, ripe tomatoes, herbs and a pinch of chili combine to create a tasty and delicate dish. Perfect to showcase the flavors of the sea, this first course is ideal for an elegant dinner or a family lunch.
Clams must be purged of sand for about half a day, changing the water frequently (the water must be salted)
Then you let them open in a large pan over high heat with a little oil, the garlic and the chili; when they are open (the shell takes on a pink color) add the white wine and the tomatoes in pieces and adjust the salt (consider that the clams are already salty on their own)
At the end of cooking add the parsley (as whole leaves, not chopped)
Cook the spaghetti until just al dente and toss them with the clams after well draining them
Pan
Wooden Spoon
Colander
Italy, 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 |
