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