It is a dish that looks simple, but for a sure result you need to observe some tricks
Spaghetti with clams they are a must of the summer, and they are a dish that if done in a workmanlike manner gives great satisfaction. But its execution requires some precautions to make it perfect. The first condition is that the clams are very fresh and have been sold sealed in a net where varieties, production methods, product traceability and packaging date are indicated. Let alone those sold individually, they are not safe. Having said that, take a look at the errors listed below and do not miss them!
Mistake 1: don't throw those deaths away
The clams at the time of purchase must be alive and therefore with the valves well closed. If you find any broken or with the shell open, throw it away so as not to compromise the taste of the sauce. Remember that a battered clam is enough to ruin everything.
Mistake 2: a too-small amount
Clams live in sandy bottoms so they retain many impurities. They should therefore be purged to avoid getting sand under your teeth. The soak, necessary, must last at least 2 hours for the clams to filter clean water and release the dirty one. First rinse them under running water, then place them in a bowl with cold water and salt and let them drain in the refrigerator. When you remove them from the bowl full of water do not pour them into a colander (you would also pour the sand) but take one handful after the other, lifting them gently, so as not to dislodge the impurities that have deposited on the bottom.
Error 3: little salt in the water
In order for the clams to open and therefore purify, it is essential that they re-create their natural environment. So when you let them rest in the bowl with water you have to put a lot of salt, at least two tablespoons every liter of water.
Error 4: throw away the cooking liquid
The clams, when they open, release their liquid, very savory and indispensable to enrich your sauce with flavor. So don't throw it but strain it with a thick mesh strainer lined with two sheets of kitchen paper. For a truly delicious result, reduce this broth in a pan with oil and garlic before adding the clams.
Error 5: cook for a long time
These molluscs do not need long cooking, otherwise they risk becoming gummy. Once you have put the clams in a saucepan without seasonings and covered for them to open, remove them one by one as soon as they open and set them aside. Do this until they have all opened up.