Always use fresh clams, still in the shell, for the most traditional rendition of this favorite sauce for spaghetti.
Place the clams in large, wide saucepan, discarding any that do not close. Cover and place over medium heat. Cook, shaking the pan occasionally, until the clams open and release their juice, about 2-3 min. discard any clams that do not open. Remove from the heat. Transfer the clams to a bowl and strain the liquid in the pan. Set aside.
Cook your pasta until almost al dente, about 7min. Mean while, warm olive oil in a large frying pan over medium heat. Add the garlic and sauté, stirring often, until golden, about 3 min.
Drain the pasta and transfer to the frying pan with the garlic. Add the clams, the stained clam liquid, and the parsley and finish cooking over medium heat, stirring constantly, for 1~2 min.
Transfer to a warmed serving bowl and serve immediately.
Ingredientes
· 750gr Clams,
· 500gr Pasta,
· 90ml Olive Oil,
· 3 Cloves garlic, sliced,
· 3tbs minced fresh parsley
