Ingredients
- 1 Kg clams
- 320 g noodles
- 25 g parsley
- a clove of garlic
- extra virgin olive oil
- salt
For the recipe of spaghetti with clams, drain the clams in a large basin, or in the sink, in plenty of lightly salted water for at least 2 hours: every 30 minutes, gently drain them with your hands without stirring up any sand deposit; transfer them to a plate, change the water, which will have become cloudy, and add a pinch of salt. Be careful not to crush the shells during these operations.
Peel the parsley recovering only the leaves, wash them, dry them with kitchen paper and chop finely. Also chop 1 clove of garlic. Boil the noodles in salted water.
In the meantime, sauté the garlic, chopped with 4 tablespoons of oil for 30 seconds, in a pan large enough to contain the clams and noodles, then add the parsley.
Add the drained clams after a few seconds: cook for 1-2 minutes, until they begin to open, then wet them with 3 ladles of pasta cooking water.
Set aside another ladle of cooking water, then drain the al dente noodles, transfer them to the pan and cook everything for 1 'combining, if necessary, the water kept aside, so that the pasta finishes cooking and forms a dense sughino due to the released starch that binds to the fat part of the clams. Complete, to taste, with chopped parsley.
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