SPAGHETTI WITH CLAMS Preparation time: 20 minutes Cooking time: 8 minutes Difficulty: easy 4 Servings 12 oz. (350 g) spaghetti 2 1/4 lbs. (1 kg) clams 6 3/4 tbsp. (100 ml) extra-virgin olive oil 1 tbsp. (4 g) parsley, chopped 1 clove garlic, chopped Salt and pepper to taste
Bring a large pot of salted water to a boil. Scrub and rinse the clams thoroughly under running water. Place them in a large skillet with 1 tablespoon of oil over medium heat. Cover with a lid and cook them until they open (2 to 3 minutes), discarding any clams that do not open. Remove the skillet from heat and shell half of the clams. Strain the cooking liquid and pour it back into the skillet with the clams for the sauce. Set aside. In another skillet, sautĂŠ the garlic in the remaining oil until golden brown. Add the clams and the sauce and cook until it comes to a boil. Meanwhile, cook the spaghetti in the boiling water until al dente; drain, reserving some of the cooking water. Toss spaghetti with clams and sauce, adding cooking water as needed. Sprinkle generously with pepper and chopped parsley.
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