Spaghetti with clams

Last week I shared a couple of “tips” on preparing food on Instagram stories spaghetti with clams. A very simple recipe that I had never thought of writing here because it is easy to find on all the most important cooking portals. It was what changed my mind the amount of interest that these recommendations have created, so much so that I thought I'd leave the recipe and information on how to prepare them on these pages too. It won't be anything new for many but for those who are just getting into cooking or for those who aren't very familiar with fish they could be useful.

What are these helpful tips? Mostly 2 (and 1/2)

1. Once the clams have been shelled give the molluscs a “bath” in their cooking water massaging them with your fingertips. In this way the sand that has remained attached to the clam will also be eliminated.

2.Separate the clams from the liquid by trying to “fish” them with a spoon or a small ladle and then filter the cooking water using a strainer lined with cotton pads (yes, the ones you use to remove make-up). Pour the water slowly so as to leave most of the sand at the bottom of the container.

1/2.Add a grated of black pepper to the spaghetti once plated (Romagna teaches)

Sand in clams is any cook's nightmare, sometimes it is not enough that they are very fresh and that they are purged in cold water and salt. Clams always carry some sand with them. The “bath”, as my mother calls it, really eliminates all the sand and by carefully and calmly filtering the cooking liquid even the last grain will be eliminated and so the spaghetti with clams will be perfect!

On Instagram I saved in featured stories that I called “pasta clams” the small and short videos of the process that I shared last week. Maybe they can help 🙂

Spaghetti with clams

200 g of spaghetti alla guitar
1 kg of clams
1 clove of garlic
Extra virgin olive oil
black pepper

Heat a couple of tablespoons of oil with the garlic in a pan, add the clams previously left to drain in cold water and salt. Cook them covered for a few minutes (2-3 max) on a high flame. Let them cool and peel them all, removing the closed ones and the garlic. Save the cooking water that will have formed and pour it over the shelled clams. Leave them to soak for a few minutes, massaging them gently.
Pour a couple of tablespoons of oil into a large pan and add the clams, fishing them out with a spoon or a small ladle. Filter the cooking liquid by lining a strainer with cotton or sterile gauze* and pour it into the pan.

Chop the parsley.

Bring the water to the boil to cook the spaghetti. Salt it lightly and pour in the spaghetti, leaving them to cook a couple of minutes less than what is written on the package. Reserve half a glass of the pasta cooking water, drain the spaghetti in the pan that you have already heated, raise the heat, add the pasta cooking water and with a couple of spoons begin to stir the spaghetti in the pan so that it finishes cooking and absorbing liquids. The pasta will release its starch creating the famous cream that will bind the sauce.

Distribute on plates, sprinkle with parsley and freshly grated pepper.

*I confess that I have a problem with fabrics such as napkins or tea towels which, no matter how clean and well washed, always release a bit of a detergent smell and taste when used in contact with raw foods. Very often I am the only one who feels this but for me it is important not to use these solutions.


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