Name: Spaghetti with Clams
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 l water; to taste Salt; 450 g spaghetti; as needed olive oil; 20 g garlic; 1 kg live clams; 225 g plum tomatoes (diced); 225 g canned clams (shelled, rinsed); 120 ml clam broth (bottled); as needed parsley (minced); to taste peperoncino or black pepper

Dinner

6 servings

493 cal/serving

Instructions

Step 1

Bring 4 l water to a boil in a large pot with a tablespoon of salt.

WaterSalt

Step 2

Add the spaghetti to the boiling water and cook until al dente (7–8 minutes).

Spaghetti

Step 3

Pour olive oil into a large wide pan to barely cover the bottom and heat it.

Olive oil

Step 4

Add the minced garlic and peperoncino and sauté until golden brown, about 1 minute.

Olive oilGarlicPeperoncino or black pepper

Step 5

Add the live clams and diced tomatoes to the pan.

Live clamsPlum tomatoes (diced)

Step 6

Cover the pan and cook for about 8 minutes, shaking occasionally to help clams open; discard any that remain closed.

Live clams

Step 7

Drain the spaghetti and add it to the pan with the clams and tomatoes; reduce heat to low.

SpaghettiLive clamsPlum tomatoes (diced)

Step 8

Add the canned clams and bottled clam broth to the pan.

Canned clams (shelled, rinsed)Clam broth (bottled)

Step 9

Season to taste with salt and pepper (if needed) and toss until the pasta is well coated; add another tablespoon of olive oil if desired.

SaltPeperoncino or black pepperOlive oil

Step 10

Sprinkle with chopped parsley.

Parsley (minced)

Step 11

Serve hot.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.