As is often the case for simple recipes with only few ingredients, their preparation turns out to be pretty complex.
- To prepare this dish, you need to be very patient and let the clams purge in a generous amount of salted water for at least an hour.
- Stir them vigorously with your hands. If necessary, repeat several times, until the sand inside the clams is completely removed.
- Place the clams in an aluminium pan, put on the lid and cook them over high heat. Put out the fire as soons as they open, otherwise you’ll ruin their flavour.
- Brown garlic, oil and a pinch of hot pepper in a large pan. Add some of the water used to cook the clams and sauté spaghetti and clams together, adding a sprinkle of white wine.
Serve with a handful of finely chopped parsley. Enjoy your meal!
In the lagoons of the upper Adriatic Sea, fishing shellfish is an activity with a milennial history. During the last twenty years, much has been said about clams, their different species and their tastiness. According to Neapolitan traditions, only short-necked clams should be used for this dish.