Seafood Spaghetti with Clams

Seafood Spaghetti with Clams is a delicious seafood dish that tastes of the sea and the sun. It’s simple, flavorful, and immediately reminiscent of summer. Here’s how to prepare it.

Ingredients

• 1 kg of true clams (well cleaned and left to purge)
• 300 g of cherry tomatoes
• 2 cloves of garlic
• Fresh parsley to taste
• 1/2 glass of dry white wine
• 4 tablespoons of extra virgin olive oil
• Red pepper flakes (optional)
• Salt to taste

Preparation

1. Start by cleaning the clams: soak them in cold salted water for at least one hour to let them expel the sand. Change the water a couple of times.
2. In a large pan, sauté the garlic cloves in the extra virgin olive oil. If you like, you can add a piece of red pepper to the recipe to give it a spicy kick.
3. Once the garlic turns golden, add the tomatoes cut in half or whole, as you prefer.
4. Sauté the tomatoes until they start to break down.
5. Now add the clams well drained from the water and the white wine. Allow the alcohol to evaporate for a couple of minutes, then cover with a lid.
6. Cook the clams for about 5-7 minutes or until they are all open. Discard any that remain closed.
7. At the end of cooking, adjust the salt (if necessary, remember that clams are already savory on their own) and add a generous handful of freshly chopped parsley.
8. Mix well and serve hot.

Fun Facts

Seafood Spaghetti with Clams are often prepared to accompany pasta, particularly spaghetti or linguine. In this case, cook the pasta al dente and let it finish cooking together with the clams in the pan, so that it absorbs all the flavors of the sauce. If you want a richer version and true Italian chef experience, you could add some grated bottarga when serving for an even more intense and marine flavor.