Spaghetti with Clams

Instructions

1. 1

   To prepare spaghetti with clams, start by cleaning them. Make sure there are no broken or empty shells, and discard them. Then, knock them against the sink, or optionally on a cutting board. This operation is important to check if there is any sand inside: the healthy clams will remain closed, while those full of sand will open. Then place the clams in a bowl and rinse them. Add the coarse salt.

2. 2

   Soak the clams for 2-3 hours. After that time, the clams will have released any remaining sand, drain them and rinse them. In a saucepan, heat some oil. Then add a clove of garlic and let it brown.

3. 3

   Then, add the clams to the hot saucepan. Cover with a lid and cook over high heat for a few minutes. The clams will open with the heat, so shake the pan occasionally until they are completely open. In the meantime, finely chop the parsley.

4. 4

   As soon as all the clams are open, immediately turn off the heat, otherwise the clams will overcook. Cook the spaghetti in plenty of lightly salted water for half the cooking time indicated on the package. In the meantime, filter the clams, placing a bowl underneath and remembering to remove the garlic.

5. 5

   In this way, you will collect the cooking water of the clams in the bowl. Transfer it to the saucepan where you cooked the clams. As soon as the spaghetti are ready, drain them, keeping the cooking water aside. Transfer them to the saucepan with the sauce.

6. 6

   Add a ladle of cooking water, season with pepper and finish cooking the spaghetti, adding more water if needed. When they are ready, add the clams.

7. 7

   Also add the parsley, sauté briefly and serve your spaghetti with clams immediately.