Spaghetti with Clams

Spaghetti with clams is a classic dish of Italian cuisine, especially from coastal areas where the clams are freshest. It is a simple dish that highlights the flavor of the sea. Here is how to prepare it:

Ingredients

• 400 g spaghetti
• 1 kg fresh clams
• 2 garlic cloves
• Fresh parsley
• Chili pepper, if you like a spicy touch
• 100 ml dry white wine
• Extra virgin olive oil
• Fine salt and coarse salt
• Whole peppercorns to grind

Preparation

1. Start by soaking the clams in a bowl filled with water and a handful of coarse salt for at least two hours. Then rinse them well under running water, tapping them against each other to remove any sand residue.

2. In a large pan, heat a generous drizzle of extra virgin olive oil and add the crushed garlic cloves. If you like a touch of spiciness, you can add a whole or chopped chili pepper. Let the oil absorb the flavors over low heat, being careful not to burn the garlic to avoid a bitter taste. If you prefer a milder flavor, remove the garlic before proceeding.

3. Add the well-drained clams to the sauté and immediately cover with a lid. Cook over medium-high heat for about 5 minutes, until most of the clams have opened. It is essential that the clams are cooked at least until they open; those that remain closed should be discarded, as they are not safe to eat. Deglaze with the white wine and let the alcohol evaporate, continuing to cook for another minute or two. Turn off the heat and transfer the clams to a bowl, keeping the cooking liquid in the pan.

4. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until halfway done. Drain them, reserving some cooking water, and transfer them to the pan with the clam liquid. Continue cooking the spaghetti in the pan over medium-high heat, gradually adding small amounts of the spaghetti cooking water, as you would for risotto. This risotto-style process allows the pasta to better absorb the sauce and release starch, creating a creamy and well-emulsified texture. Continue stirring gently until the spaghetti is al dente and the sauce is evenly distributed.

5. Add the cooked clams, chopped fresh parsley, and a grind of fresh pepper. Stir gently to distribute the ingredients evenly, and adjust the salt if necessary. This dish is perfect served immediately, piping hot, to best enjoy the freshness of the clams and the intensity of the Mediterranean aromas.

6. For an extra touch, you can add a bit of grated lemon zest at the end, which will give the dish a fresh citrus note. Some also like to add a bit of grated bottarga for a bolder and more complex flavor.

Fun Facts

Clams are a very delicate ingredient, and it is important that they are as fresh as possible. Once cooked, clams that have not opened must be discarded, as they may not be safe to eat. If you find clams that are open before cooking, you can try tapping them lightly: if they close, it means they are still alive and you can use them; otherwise, it is best to throw them away.

It is a dish that pairs wonderfully with a glass of chilled white wine. Buon appetito!