The Spaghetti with clams and crumbled taralli they represent a delicious specialty of the Neapolitan tradition. It is a dish that is often also offered in restaurants, especially those that are less gourmet and which all present traditional dishes. Furthermore, it is a very simple and quick first course to prepare, as well as being very tasty and tasty, especially if accompanied by a good white wine. You can also prepare it during the Christmas holidays or for a simple family lunch. From Nennellahistoric Neapolitan trattoria, this dish is the symbol of the dinner of Christmas Eve, and many Neapolitans prepare it precisely for this special occasion. so let’s see the real traditional recipe.
Spaghetti with clams and crumbled taralli
Ingredients for 4 people
- 400 g of spaghetti
- 1 kg of clams
- 1 clove of garlic
- 2-3 taralli (‘nzogn and pepper)
- extra virgin olive oil, salt, pepper, parsley to taste
Preparation
Start by washing them thoroughly clams under running water, rubbing the shells well to make sure you clean them completely. Subsequently, fry a clove of garlic in a pan with some oil and, as soon as it is golden, add the clams. Cover everything with a lid and leave to cook until the shellfish valves open. Once opened, shell the clams and transfer them to the pan, keeping some in their shells for a decorative presentation.
Coarsely crumble the taralli. In the meantime, cook the spaghetti in abundant salted water, then drain them al dente and add them to the pan with the seafood. Sauté the pasta briefly, then add the taralli and parsley. Serve the Spaghetti with clams and taralli on plates, adding freshly ground pepper and another generous handful of crumbled taralli for a crunchy finish. Enjoy your meal!
Read also: Spaghetti with scampi for the poor, even better for half the price. The Neapolitan recipe for the creamiest fish ragù there is
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