Clams Spaghetti: a super easy classic of the Italian cuisine

A traditional Italian dish really famous all over the world , easy , tasty and ready in half an hour!

This is the “white” version.

All you need for each person is:
70 grams of spaghetti or linguine , 1/2 clove of garlic , a handful of parsley , 2 tbsp olive oil extra light green and of course the fresh clams in their shells 1 small bowl per person .

First of all, put the clams (which you did bleed in salt water overnight) in a pot with a clove of garlic, and no water. Turn on the heat and put the lid on . Depending on the amount of clams, within 10 /20 minutes all the clams are open .

Meanwhile, chop the parsley.

As soon as all the clams are open, turn off the heat and in a pot type wok put the oil extra virgin olive oil and begin to add the shelled clams .

You will care to put aside some clams in their shells to decorate the serving dish.

Once you put all the clams into the wok , add also the clams water , filtering with a filter of cotton. Just a handkerchief in a colander is OK . This will prevent your plate has some sand in.
If you find any clams that do not open , it means that it is bad and then throw it .

It ‘s time to boil water to cook the spaghetti . As soon as the water boils, add salt to taste and throw the spaghetti.

At the same time turn on the heat under the wok with clams .
Cook the spaghetti in the water for half the time required for cooking al dente, usually about 5 minutes.

Move the spaghetti halfcooked in the wok with the clams and the clams water, adding also 1 small ladle of pasta cooking water every 2 servings of pasta.

Continue cooking spaghetti and clams , stirring until the spaghetti have absorbed all the liquid. If needed, add more water to finish cooking the pasta.

As soon as the pasta is al dente and the liquid completely absorbed , turn off.

Add the chopped parsley and clams in their shells that you had put aside , and serve.  Enjoy it!