Spaghetti alla Chitarra with Clams
Bring the ocean into your kitchen with this delicious and easy Italian classic.
Ingredients
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1kg clams
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400g Spaghetti alla Chitarra
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3 tablespoons of olive oil
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3 cloves of garlic
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1 finely chopped shallot
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chopped parsley
Preparation Method
- Wash the clams under running water for at least 10 minutes. Discard the broken ones.
- Heat the olive oil in a pan and fry the garlic and onion for 3-4 minutes. Add the clams, pour in the wine and cover briefly. Cook for 3-4 minutes, shaking the pan from time to time until all or most of the clams have opened. Discard any that don’t open.
- If you want to be absolutely sure, filter the sauce through a sieve.
- Cook the Spaghetti alla Chitarra in boiling salted water for half the time indicated on the packet.
- Add the pasta and a few spoonfuls of the cooking water to the pan with the clams. Stir well for the other half of the pasta’s cooking time.
- Finish with chopped fresh parsley and a little cayenne pepper (if desired).
