Spaghetti with Clams

Whenever I eat this pasta I feel like I’m already on holiday at the beach, enjoying a tasty lunch by the sea…can you smell the summer freedom?

Ingredients

For 4 people

Clams 1kg

Spaghetti 360g

Garlic 1 clove

Parsley A generous sprinkle

Rock salt 200g

Extra virgin olive oil 5 spoons

Method

1. The night before or at least a few hours before you start cooking, be sure to leave the clams in a bowl full of water with a handful of rock salt. Repeat this for at least 3 times every hour or two. This is a fundamental process to ensure the clams expel the sand they have inside.

2. Drain the clams and rinse them thoroughly.

3. In a pan, add two spoons of oil and a bit of water. Turn on a low flame and add the clams. Cover with a lid and wait for all the clams to open. Stir them around every now and then.

4. Drain the excess water that has been created, add the other 3 spoons of olive oil and the garlic.

5. In the meantime, boil the water and cook the spaghetti a minute less than suggested on the packaging.

6. Cook the clams in the pan for about 5 minutes and remove the garlic. Keep the hob on and add the drained pasta. Add a generous amount of parsley and stir thoroughly for about a minute.

7. You can add a bit of pepper and salt after you have turned off the flame. Stir and serve!