I admit, I really like Italian cuisine and I would always enjoy pasta and seafood, in any combination. That’s why, since I saw how easy it is to prepare this recipe, I have regularly introduced it in the menu.
I was inspired by the French chef Cyril Lignac, whom I watched on a TV show, watching live how he prepares this delicious dish.
Ingredients (for two people):
- 240 g of spaghetti or linguini
- 4 handfuls of clams (a certain type of seashell, in France they are called palourdes) – about 1 kg – washed and rinsed well in several waters, to remove sand
- 1 onion
- 2 cloves of garlic
- a bunch of parsley
- half a glass of dry white wine
- olive oil
Put a little olive oil in a medium-sized pot and when it is hot add the finely chopped onion, a clove of chopped garlic and a little parsley. Leave for a while until the onion turns golden.
Then add the clams, white wine and cover the pot with a lid. The shells will open from the heat. You can mix easily.
Once all the clams have been opened, pour the clams into a bowl, passing them through a strainer, so that you keep the liquid in which they boiled and at the same time remove the sand that they have removed before boiling.
Boil the pasta of your choice in unsalted water for half the time indicated on the box.
In a larger skillet, pour the preserved sauce from the shells, add the second clove of chopped garlic and simmer while the pasta boils aside.
Drain the half-cooked pasta and add it to the pan over the clams sauce and continue to boil the pasta for another half of the normal time indicated on the box.
This method of boiling will allow the sauce to have a thicker consistency, thanks to the starch in the pasta.
While the pasta is boiling, remove the clams from the shell and keep only 2-4 for decoration.
After the pasta is cooked, take the pan off the heat, add the shells, chopped parsley and pour a drizzle of olive oil. Stir gently, place on plates decorating with clams kept in shells and serve.
It goes great with a glass of white wine.