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Spaghetti with Clams x2


Spaghetti with Clams x2


The delicate flavor of the clams is perfectly balanced with garlic, shallots and white wine in this unforgettable Italian traditional dish.

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  • Clams 1 kg
  • Shallot 2 each
  • Garlic 1 clove
  • White wine 50 ml
  • Spaghetti 400 g
  • Red pepper flakes a pinch
  • Flat leaf parsley 1 bunch
  • Extra-virgin olive oil 60 ml
  • Salt


Wash the clams. Discard the open ones. Peel and chop the shallots.

Peel and cut the garlic. Heat olive oil in a pan, sauté the garlic and add the clams. Deglaze with white wine, cover and leave to cook for 6-8 mintues until the clams open. Strain the clams, collecting the cooking sauce. Remove the meat from the clams, leaving just a few in their shells for decoration.

In the meantime, cook the spaghetti in a large pot of salted water. Drain.

Bring the clam cooking sauce and fish broth to the boil. Add the parsley and leave to cook over low flame for 3-4 minutes. Add salt. Add the spaghetti to the clam meat. Mix.

Dish out onto plates and decorate with the whole clams in shells.

Wine pairing: Vermentino della Maremma


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