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You are in Home > Recipes > First course > Spaghetti with Clams
By FDL
The delicate flavor of the clams is perfectly balanced with garlic, shallots and white wine in this unforgettable Italian traditional dish
Wash the clams. Discard the open ones. Peel and chop the shallots.
Peel and cut the garlic. Heat olive oil in a pan, sauté the garlic and add the clams. Deglaze with white wine, cover and leave to cook for 6-8 mintues until the clams open. Strain the clams, collecting the cooking sauce. Remove the meat from the clams, leaving just a few in their shells for decoration.
In the meantime, cook the spaghetti in a large pot of salted water. Drain.
Bring the clam cooking sauce and fish broth to the boil. Add the parsley and leave to cook over low flame for 3-4 minutes. Add salt. Add the spaghetti to the clam meat. Mix.
Dish out onto plates and decorate with the whole clams in shells.
Wine pairing: Vermentino della Maremma
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