Compare versions
Adapted from the Wikibooks Cookbook: Spaghetti with Clams
- +9 ingredients
- +8 steps
Ingredients
- Added: 1 kg live clams
- Added: 450 g spaghetti
- Added: 4 tbsp olive oil, plus extra to finish
- Added: 4 cloves garlic, minced
- Added: 1 small dried chile (peperoncino), crumbled
- Added: 225 g plum tomatoes, diced(optional)
- Added: 120 ml clam broth(optional)
- Added: 1 handful parsley, chopped
- Added: Salt, to taste
Method
Added step 1:
Scrub the clams and soak them in cold salted water for 20 minutes so they spit out any sand. Throw away any with broken shells or that stay open when tapped.
20 minAdded step 2:
Bring about 4 litres of water to a boil with 1 tbsp salt.
10 minAdded step 3:
Mince the garlic, chop the parsley and dice the tomatoes, if using.
6 minAdded step 4:
Cook the spaghetti until al dente, 7–8 minutes.
8 minAdded step 5:
While the pasta cooks, heat the olive oil in a large, wide pan and fry the garlic and chile for about a minute until pale golden. Don't let it burn.
1 minAdded step 6:
Add the drained clams and the tomatoes, if using. Cover and cook for about 8 minutes, shaking the pan every minute, until the clams open. Throw away any that stay shut.
8 minAdded step 7:
Drain the spaghetti and add it to the clams with the clam broth, if using. Turn the heat to low, season with salt and toss until the pasta is coated, adding a splash more olive oil if you like.
2 minAdded step 8:
Scatter over the parsley and serve hot, without cheese.
1 min