Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
2 pounds (907 g) clams
Salt
½ pound (227 grams) spaghetti
3 tablespoons (45 ml) olive oil, divided
2 garlic cloves, thinly sliced
1 red chili, thinly sliced
½ cup (120 ml) white wine
3 Roma tomatoes, seeded and diced
3 tablespoons (45 ml) chopped flat leaf parsley
2 tablespoons (30 ml) unsalted butter
¼ teaspoon (1 ml) fresh ground pepper
Method:
Rinse the clams, then let them soak in heavily salted water for 20 minutes.
Drain the clams and rinse them again. Discard any dead clams or those that don’t close when tapped.
In a pot of heavily salted water, cook spaghetti until al dente.
Meanwhile, heat 2 tablespoons (30 ml) of olive oil in a large panover medium-high heat. Add garlic and chili and fry until fragrant, 1-2 minutes.
Add clams and white wine. Cover and let cook 5 minutes, or until all clams have opened. Add diced tomatoes to pan and stir.
Strain spaghetti, reserving ¼ cup (60 ml) pasta water. Add spaghetti and pasta water to the pan. Add remaining olive oil, butter, and pepper. Toss spaghetti in the sauce and cook a few minutes until sauce thickens.
Transfer the pasta into individual serving bowls. Sprinkle with parsley just before serving.
Buon appetito!
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