To make this Italian recipe, the first thing we need to do is put the clams in water with some salt a few hours before cooking them to remove the sand. Put the pot with the water to boil, and open the clams with a little white wine in another pot.
Once the clams are open, remove them from their shells but keep a few whole ones for presentation. Strain the stock with a colander and a serviette. This step is important because there’s always a little sand left over. Keep the stock.
Put 5 or 6 tablespoons of oil in a frying pan or earthenware casserole dish with a finely chopped clove of garlic and a chilli.
When it starts to brown, add the cherry tomatoes cut in halves facing down (two per person). Wait a minute, and then crush them with a fork to release the juice.
We then add the clams and the strained water with a little parsley and leave it for about 2-3 minutes. Cook the spaghetti, and when it’s ready, toss it all into the pan and sauté.
Add freshly chopped parsley, the whole clams and enjoy!

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