Description
A delicious and simple Mediterranean Italian pasta dish featuring Manila clams, garlic, and white wine, perfect for seafood lovers.
Ingredients
- 1.2 kg live Manila clams (about 72 clams)
- 320 g spaghetti
- 4 garlic cloves, thinly sliced
- ½ teaspoon dried red chili flakes
- 20 g flat-leaf parsley, stems finely chopped, leaves roughly chopped
- 100 ml dry, unoaked white wine
- 45 ml extra virgin olive oil (30 ml for cooking, 15 ml for finishing)
- 12 g fine salt for 3 liters of pasta water
- 4 liters cold water and 140 g fine sea salt for purging the clams
Instructions
- Purge the clams in cold water with fine sea salt for 2 hours, changing the water after the first hour.
- Rinse the clams under cold running water, discarding any that are cracked or open.
- Prepare the parsley by separating the stems from the leaves and chopping them.
- Boil 3 liters of water with salt and cook the spaghetti for 7 minutes. Reserve about 180 ml of pasta water before draining.
- Warm 30 ml of olive oil in a skillet over medium-low heat, then add garlic, chili flakes, and parsley stems, cooking until garlic is pale golden.
- Add the clams and wine to the skillet, cover, and cook for about 4 minutes, shaking occasionally.
- Lift out the opened clams, discarding any that remain closed.
- Bulk the sauce by letting the liquid bubble uncovered for 1 minute; add 60 ml of reserved pasta water and bubble for another minute.
- Toss in the spaghetti and cook for an additional 2 minutes until the sauce clings to the noodles.
- Finish by adding clams back with the finishing oil and parsley leaves. Toss gently and serve immediately.
Notes
For the best flavor, serve immediately after cooking. The dish benefits from using the clam liquor as the main sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Mediterranean
- Method: Cooking
- Cuisine: Italian