Spaghetti with Clams, Neapolitan cuisine ..

Spaghetti with clams are one of the most famous and popular dishes of the Neapolitan cuisine, which are better known as "vermicelli with clams." Although now the spaghetti with clams are prepared in every corner of the world, it is impossible for those who went to Naples not try this delicious dish, perhaps savoring the sea. Best clams to use for spaghetti are true, fished in our seas, from the fleshy fruit and very tasty!

ingredients: Spaghetti n5 400g

Clams 1 kg 1 clove garlic 1 bunch of parsley extra virgin olive oil to taste

Ground pepper to taste Rock Salt to taste

Preparation:

To prepare spaghetti with clams, subsidiaries that do not contain sand: picchiettatele one by one on a cutting board on the side of the opening (1). If you come out of the dark sand it means that the clam will be full of sand and will therefore be thrown away. Deleted even those presenting the broken shell. Then you place the clams in a colander placed over a bowl and rinse several times (2) under running water in the bowl when finished you will not see more sand. Pour a little olive oil in a large pot (3) and a peeled garlic clove and brown a few minutes.

Drain the clams well and pour into the pan (4): cover with the lid (5) and turn on the high heat: in this way the valve will open with the heat. You'll have to put out the fire immediately after the complete opening (6), to avoid compromising the tenderness of the shellfish with a cooking too long.

Drain the clams (7) and keep the cooking liquid that has formed. Sgusciatene half (8) (you can also choose to skip this step). Then bring to a boil plenty of water and salt to taste (9)

then cook the spaghetti (10), you will have to drain half cooked (you can choose a piece of spaghetti from the larger size and the porous surface to make the creamy dish). While pasta is cooking, finely chop the parsley (11); Then in a large pan pour a little oil and a clove of garlic (optional), then pour the cooking liquid from the clams filtered (12) and let it thicken a few minutes.

then add the chopped parsley (13) and spaghetti drained halfway through cooking (14) (the cooking water retained). Continue cooking spaghetti in the pan, like the pasta and risotto combined shelled clams (15)

then add the whole ones (16), the remaining parsley (17) and add a pinch of pepper; if necessary you can add a ladle of the cooking water. Turn off the heat and serve piping hot spaghetti with clams (18)!

Storage

Advise you to eat spaghetti with clams freshly made, but if you wish you can store them in the refrigerator for a day at most, closed with an airtight container. If not immediately consumed the clams, you can store them in the refrigerator in a bowl full of water or wrapped in a damp cloth.

Curiosity

The tradition of spaghetti with clams also has variations, in particular in Naples there are two ways to prepare them with or without tomato. In every family, then, there are the supporters of one or the other recipe, in each case in either case it is a shame not to try them.

Council

The clams most suitable for the preparation of this dish would be those that true though, have been supplanted almost anywhere from the Asian, taste less decided. If you want to preserve the Mediterranean flavor of this dish, you can replace true with cockles: given the small size, it will take much more time to enjoy them, but the result will be memorable.