Spaghetti with Clam Sauce
Asweet, briny, satisfying Italian seafood classic with added spiciness from the chile flakes.
INGREDIENTS
- Dried Spaghetti
- 1 clove Garlic, thinly sliced
- 1 tsp Guajillo Chile Flakes
- 1 tsp Red Chile Flakes
- 5 Live Mahogany Clams or Littleneck Clams per serving
- 1 tbsp White Wine
- Pecorino Cheese for garnish
- Fresh Chervil leaves for garnish
DIRECTIONS
1
Toast the garlic slices in olive oil in a pan until golden.
2
Add the chile flakes, clams, and white wine.
3
Cover the pan and let steam to cook the clams. Check occasionally and remove the clams as they open. Discard any that refuse to open.
4
Simmer your spaghetti until al dente.
5
Toss the cooked spaghetti in the juices left in the clam pan. Plate it, then top with the clams.
6
Grate some pecorino cheese over the top, sprinkle with chervil leaves & serve.
Comments 5
Love the photos. The pasta really pops against the orange of the pan. Clam sauce is one of those things I adore because it’s so simple but when there is good, fresh seafood involved it is amazing. Mmm…only 10 am and you’ve got me with a craving.
I tried this and the sauce remaining was too gritty/sandy. Any suggestions on how to avoid this next time?
Hi Tina,
It’s likely that the clams you used had some sand trapped inside them. Our clams are pre-purged and should be pretty much free of sand and grit, but if you buy your clams from another source or dig them yourself you’ll likely want to flush them first to remove sand particles.
Before cooking, mix together a salt brine (1/3 cup salt per gallon of water) and soak the live clams in it for 20 minutes. They should spit out the sand. If you’ve got particularly sandy clams, you may need to do this more than once (with fresh brine each time).
We hope your next batch turns out better!
Matthew
MarxFoods.com
Dear Matthew,
Thank you so much for the brine suggestion. I’ll try this. Thanks again!
Tina,
My pleasure! Let us know how it goes!
Matthew
MarxFoods.com