posted by admin on lug 17

Spaghetti with Clams in White Sauce

The original recipe for this dish is from Napoli. Although some cookers prefer a red version of the sauce, here is proposed the traditional recipe without tomatoes.

Time required: 40 minutes

Recommended wine: flavoured white, as Falanghina or Greco di Tufo (Campania), served at 12° C.

Ingredients (four servings):

• 350 gr. (12 ounces) packaged Spaghetti
• 4 dozens clams
• 2 cloves garlic
• 1/2 cup of olive oil
• 1/2 cup of snipped parsley sprigs with stems removed
• 1/4 cup of white wine
• Salt and pepper

Istruction

1. Scrub and wash the clams under running cold water to remove as much sand as possible.
2. Soak the clams in a casserole filled with 5 cups of water and one teaspoon of salt. Cover and let the clams boil till the shells have fully opened.
3. Strain the cooking water through a duster and put it aside.
4. For sauce, in a medium saucepan, heat the olive oil over low heat. Add garlic cloves, crushing them with a fork. Fry them till golden.
5. Remove the garlic cloves and put the clams into the saucepan. Sprinkle with the white wine and let them cook over high heat till the wine has evaporated.
6. Weat the clams with three or four tablespoons of strained cooking water. Add pepper and snipped parsley. Cook for 7 – 8 minutes.
7. Meanwhile, in a large (5 quart) stockpot bring the water to boiling, then add salt and cook the Pasta according to the package directions.
8. Drain the Pasta in a colander and put it into a large bowl; dress with the clam sauce and serve very hot.

To serve:
Sprinkle each serving with snipped parsley.