Ingredients
For the Pasta
- 400 g spaghetti
- 1 kg fresh clams
- 3–4 cloves garlic
- 1 cup extra virgin olive oil
- Fresh parsley (1 bunch, chopped)
- Tomatoes (peeled and seeded)
- Hot chilli (optional)
- Salt to taste
- Black pepper (optional)
Instructions
Clean the Clams
Wash the clams thoroughly, changing the water several times to remove any sand.
Cook the Clams
Place the clams in a pan over heat without seasoning. Cook until they open. Remove them from the pan and take the meat out of the shells. Check for any remaining sand and rinse if necessary.
Carefully reserve the cooking liquid by tilting the pan and spooning it off, avoiding the sand at the bottom.
Prepare the Sauce
Sauté chopped garlic and parsley in olive oil until the garlic turns golden. Add the peeled tomatoes, reserved clam liquid, and a pinch of chilli if desired. Season with salt and cook until the sauce thickens.
Combine
Add the clams to the sauce and bring to a quick boil once (do not overcook, or the clams will become tough).
Cook the Pasta & Serve
Cook the spaghetti in salted boiling water until al dente. Drain and toss with the clam sauce. Finish with a sprinkle of fresh chopped parsley and serve immediately.