Spaghetti with clams by Marisa Laurito are the most popular dish at the singer’s home, as she herself said in an interview after returning from the trip with Mara Maionchi and Sandra Milo: “The best at cooking of the three? definitely me, because I’m the most curious, I like to experiment, discover new recipes, even if in the end my friends at home go crazy for two dishes: pasta alla puveriellawith the fried egg on top, and another first course, which beats all, the spaghetti allo scammer with Neapolitan pesto, easy and delicious.” So let’s see how he prepares them spaghetti with clams.
Spaghetti with clams
Ingredients
- spaghetti 600 g
- clams 1 kg
- cherry tomatoes 1\2 kg
- garlic 1 clove
- extra virgin olive oil
- parsley 1 sprig
Preparation
The first thing to do to prepare spaghetti with clams by Marisa Laurito is to purge the seafood. In a bowl, cover them with cold water and sprinkle with double salt. This way they will hunt all impurities and the soil that is inside. Once the time has passed, rinse the clams and move on to the preparation. In a pan, heat a round of extra virgin olive oil. Fry the garlic clove and, when it is golden brown, remove it. Meanwhile, rinse the cherry tomatoes and cut them into pieces. Drop them into the pan and season with salt and a sprig of parsley.
Let it cook and return to the clams. In another pan, cover them with the lid and let them open all. Filter their water and keep it aside in a small bowl. Remove 3\4 of the shells. At this point add them to the cherry tomato sauce together with their filtered water and give a good mix. Drain the spaghetti al dente and immediately transfer them to the pan with the sauce. Blow it all up on high flame. Also add the chopped fresh parsley and the clams in their shells. If you like, add a little chilli too. Your spaghetti with clams they are ready. Enjoy your meal.
Read also: Spaghetti Fujenn magnan from Cannavacciuolo, with aulive and chiappariell. Faster and tastier than the classic garlic and oil with 2 ingredients
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