Spaghetti With Clams Recipe by Fabio Del Buono
Spaghetti with Clams Cooking Instructions 30 minutes 1 Bring a large pot of salted water to a boil for the spaghetti. 2 In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the clams. Season with salt, black pepper, chopped parsley, ground ginger, and the hot chili pepper. Sauté for a few minutes. 3 Pour in the cognac and let it evaporate. Add a little hot water and cook over very low heat. 4 Cook the spaghetti until very al dente, then transfer it to the skillet with the clams. Add a bit of the pasta cooking water and continue cooking the spaghetti. 5 Before serving, drizzle with a little olive oil and some more cooking water. Toss briefly, then add more chopped parsley and black pepper. 6 Plate and serve. 1 Bring a large pot of salted water to a boil for the spaghetti. 1 Bring a large pot of salted water to a boil for the spaghetti. 2 In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the clams. Season with salt, black pepper, chopped parsley, ground ginger, and the hot chili pepper. Sauté for a few minutes. 2 In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the clams. Season with salt, black pepper, chopped parsley, ground ginger, and the hot chili pepper. Sauté for a few minutes. 3 Pour in the cognac and let it evaporate. Add a little hot water and cook over very low heat. 3 Pour in the cognac and let it evaporate. Add a little hot water and cook over very low heat. 4 Cook the spaghetti until very al dente, then transfer it to the skillet with the clams. Add a bit of the pasta cooking water and continue cooking the spaghetti. 4 Cook the spaghetti until very al dente, then transfer it to the skillet with the clams. Add a bit of the pasta cooking water and continue cooking the spaghetti. 5 Before serving, drizzle with a little olive oil and some more cooking water. Toss briefly, then add more chopped parsley and black pepper. 5 Before serving, drizzle with a little olive oil and some more cooking water. Toss briefly, then add more chopped parsley and black pepper. 6 Plate and serve. 6 Plate and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pretzel Buns Kid-friendly spaghetti Instant Pot Chicken Tacos Tortilla Trend Quesadilla Homemade Extra Cheese Pizza Pretzel Buns Kid-friendly spaghetti Instant Pot Chicken Tacos Tortilla Trend Quesadilla Homemade Extra Cheese Pizza TaTu (Tamarind Turmeric) Herbal Tea/Kunir Asem Walnut Pockets with Chocolate Sauce #Black Salt lemon Tea☕ Homemade Chicken and Mushroom Soup Beef Stir Fry Noodles Caesar salad dressing Roasted Potatoes and Green Beans Dry fry omena Pan Fried Pork Shoulder Steaks Chinese.. Fried rice with shashlik TaTu (Tamarind Turmeric) Herbal Tea/Kunir Asem Walnut Pockets with Chocolate Sauce #Black Salt lemon Tea☕ Homemade Chicken and Mushroom Soup Beef Stir Fry Noodles Caesar salad dressing Roasted Potatoes and Green Beans Dry fry omena Pan Fried Pork Shoulder Steaks Chinese.. Fried rice with shashlik