Spaghetti with clams and asparagus

Spaghetti with clams ( this time are clams Sardinian ) are not easy to prepare as well as those of garlic , oil and hot pepper. It takes the right timing that only practice and taste can give. You can do it , meanwhile equip yourself with a 0.75 of fragrant white wine and fresh …

If the clams are abundant , you can put some of their water in the pot where you bake the dough


Sauté in olive oil two cloves of garlic until golden brown. Drain well the clams and place them in the pan with the lid covering immediately (if the clams are not ‘purged’, let them stand in cold water bath and salt for an hour). After two / three minutes open suddenly and throw in the chopped parsley immediately after covering. Two minutes later reopen darting flames with white wine, cover immediately and cook for another two minutes. Aside you chopped asparagus tips that, after blanching just, you can add the clams. Now about half of the shelled clams leaving the other whole. If the clams are abundant, you can put some of their water in the water from the pasta. The asparagus should not cook together with clams but remain a flavor ‘to the’ you hear when they will happen between the teeth. Cook the pasta al dente and put it in the sauce to finish cooking, taking care not to dry too much spaghetti that must be ‘retouched’ long enough to ‘pull’ the water of the clams so that adensi the right. Serve sprinkled with chopped parsley. Here is a must to 0.75 of white wine fresh!



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