Spaghetti With Clams Recipe by Francesca Casa
Cooking Instructions 40 minutes 1 After soaking the clams in salted water to purge them, cook them in a skillet with 1 clove of garlic and some olive oil. Add the white wine. Once the clams open, strain the cooking liquid and set it aside. 2 In the same skillet, add more olive oil, 2 cloves of garlic, and the chili pepper. Sauté, then add the clams, the reserved cooking liquid, and chopped parsley. Let everything cook together for a few minutes to blend the flavors. 3 Cook the spaghetti and drain it while still al dente. Add it directly to the skillet with the sauce, tossing to combine and create a creamy, well-coated pasta. Serve topped with more chopped parsley and a little black pepper. 1 After soaking the clams in salted water to purge them, cook them in a skillet with 1 clove of garlic and some olive oil. Add the white wine. Once the clams open, strain the cooking liquid and set it aside. 1 After soaking the clams in salted water to purge them, cook them in a skillet with 1 clove of garlic and some olive oil. Add the white wine. Once the clams open, strain the cooking liquid and set it aside. 2 In the same skillet, add more olive oil, 2 cloves of garlic, and the chili pepper. Sauté, then add the clams, the reserved cooking liquid, and chopped parsley. Let everything cook together for a few minutes to blend the flavors. 2 In the same skillet, add more olive oil, 2 cloves of garlic, and the chili pepper. Sauté, then add the clams, the reserved cooking liquid, and chopped parsley. Let everything cook together for a few minutes to blend the flavors. 3 Cook the spaghetti and drain it while still al dente. Add it directly to the skillet with the sauce, tossing to combine and create a creamy, well-coated pasta. Serve topped with more chopped parsley and a little black pepper. 3 Cook the spaghetti and drain it while still al dente. Add it directly to the skillet with the sauce, tossing to combine and create a creamy, well-coated pasta. Serve topped with more chopped parsley and a little black pepper. 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 Udon Soup Chicken Sausage Fried Rice Strawberry simple syrup Fresh Dandelions - Power Green Cauliflower Sauteed with Crab Stick Udon Soup Chicken Sausage Fried Rice Strawberry simple syrup Fresh Dandelions - Power Green Cauliflower Sauteed with Crab Stick A Unique Uttapam and Coconut Chutney Citrus Saffron Pasta Shorshe Chingri (Mustard Prawn) Cauliflower Sauteed with Crab Stick Tricolour Barphi Easy Goulash Rice Sevai Upma Sandwich stuffed bread paratha FARFALLE WITH SPINACH AND LEMON PESTO (Milk Street Recipe) Trirangi mozzarella pizza A Unique Uttapam and Coconut Chutney Citrus Saffron Pasta Shorshe Chingri (Mustard Prawn) Cauliflower Sauteed with Crab Stick Tricolour Barphi Easy Goulash Rice Sevai Upma Sandwich stuffed bread paratha FARFALLE WITH SPINACH AND LEMON PESTO (Milk Street Recipe) Trirangi mozzarella pizza