Italian Spaghetti with Clams
Ingredients
- 180g spaghetti
- 500g fresh clams
- 1 garlic clove
- Extra virgin olive oil, as needed
- Chopped fresh parsley, as needed
- Chili pepper, optional, as needed
Preparation
Soak the clams in water with salt (30-35g per liter) for at least 2 hours, changing the water several times to remove sand and tapping each clam to discard any that release sand.
In a large skillet, heat olive oil with garlic clove, parsley stems, and chili pepper if using, then add clams, deglaze with water, cover, and cook until all clams open (about 2-3 minutes), turn off heat, and strain the liquid.
Cook spaghetti in salted water until very al dente.
Drain spaghetti and add directly to the skillet, tossing over high heat with the clam liquid and adding a ladle of water if necessary.
Add the clams, chopped parsley, and a drizzle of raw olive oil, then serve.
