This recipe for spaghetti in tomato sauce with clams is the heart of Italian rustic dinner to welcome the spring season. The ingredients include coarse salt, 1 pound of pasta, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 small dried or peeled chili pepper or a pinch of red pepper flakes, 1 1/2 pounds of cleaned clams, 1 cup of dry white wine, 2 tablespoons of roughly chopped parsley, plus whole leaves for garnish, juice of 1 lemon, 3 tablespoons of unsalted butter, freshly ground black pepper. The directions are to bring a large pot of water to a boil, generously salt it, add the pasta, and cook until al dente, about 7 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Set aside. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and hot pepper. Cook until the garlic is golden, about 2 minutes. Add the clams and white wine, and raise the heat to high. Bring to a boil. Cover, and cook, shaking occasionally, 2 to 3 minutes, until the clams open. Stir in the parsley. Transfer to a bowl. Set aside. Return the skillet to medium heat. Add the reserved pasta cooking water and lemon juice. Reduce until slightly thickened, about 2 minutes. Remove from the heat; whisk in the butter. Add the clam mixture and spaghetti. Cook over medium to low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.
26.04.2023 @ 22:26
This recipe for spaghetti in tomato sauce with clams is the heart of Italian rustic dinner to welcome the spring season. The ingredients include coarse salt, 1 pound of pasta, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 small dried or peeled chili pepper or a pinch of red pepper flakes, 1 1/2 pounds of cleaned clams, 1 cup of dry white wine, 2 tablespoons of roughly chopped parsley, plus whole leaves for garnish, juice of 1 lemon, 3 tablespoons of unsalted butter, freshly ground black pepper. The directions are to bring a large pot of water to a boil, generously salt it, add the pasta, and cook until al dente, about 7 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Set aside. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and hot pepper. Cook until the garlic is golden, about 2 minutes. Add the clams and white wine, and raise the heat to high. Bring to a boil. Cover, and cook, shaking occasionally, 2 to 3 minutes, until the clams open. Stir in the parsley. Transfer to a bowl. Set aside. Return the skillet to medium heat. Add the reserved pasta cooking water and lemon juice. Reduce until slightly thickened, about 2 minutes. Remove from the heat; whisk in the butter. Add the clam mixture and spaghetti. Cook over medium to low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.