Name: LINGUINE with CLAM SAUCE
Prep time: 20 min
Cook time: 15 min
Cuisine: Italian
Ingredients: 2 pounds clams (small one in the shell); 1/2 pound spaghetti; q.s. salt; 5 tablespoons extra-virgin olive oil; 1 clove garlic; 1/2 chilli (dried red); 1 tablespoon parsley (chopped fresh Italian parsley)

LINGUINE with CLAM SAUCE

Pasta with clams (linguine or spaghetti) are one of the typical dishes of our Mediterranean cuisine.

Living on the sea I am used to eating them very often, they are exceptional, as well as very easy to prepare.

Characterized by a few and selected ingredients able to bring out the unique and characteristic flavor of the clams.

Everyone has their own recipe. Some add vegetables, some tomato for a ‘red’ version.

There are many variations. I propose mine, simpler and more classic.

For me, linguine with clams must be “white”, that is, with no tomatoes in sight.

DifficultyVery easy
CostMedium
Preparation time20 Minutes
Cooking time15 Minutes
Serving4
CuisineItalian

Ingredients

2 pounds clams (small one in the shell )

¹/₂ pound spaghetti

q.s. salt

5 tablespoons extra-virgin olive oil

1 clove garlic

¹/₂ chilli (dried red )

1 tablespoon parsley (chopped fresh Italian parsley)

Tools

2 Pans

Steps

CLEAN CLAMS

To remove any sand present in the clams, place them in a basin full of water to drain.
Leave for at least half an hour and change the water every 10 minutes.

COOKING CLAMS

At this point, carefully rinse the clams under running water and place in a large saucepan.
Put on a high flame and wait for them to open.
Remove any that have not opened.

When they are ready, peel, leaving a few whole to decorate.
Filter the cooking liquid to remove any sand.

PREPARE CLAMS SAUCE

Wash parsley, finely chop together with garlic clove.
Put the oil, the chopped parsley and garlic in a pan and lightly fry.

Add the clams and mix thoroughly.

Cook the pasta, drain slightly al dente (keep the cooking water aside.)
Toss pasta in the pan with clams over high heat for a few minutes, add 1/2 ladle of cooking water kept aside.
Let it gain flavor for a few moments, season with salt and pepper.
Serve immediately with a drizzle of oil and decorate with chopped parsley leaves.

NOTE

When I haven’t the time, inclination or supply of fresh clams, a “cheater” version is to use a couple of cans of chopped (not minced) clams from the pantry. Not quite as pretty a presentation, but the taste is there. And a couple of cloves of garlic is a plus.

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