A traditional Italian recipe for Spaghetti with Clams, taught by Arianna and Mauritzio of @agriturismosolaio.it. This dish features fresh clams, garlic, parsley, white wine, and lemon zest, cooked to perfection with al dente spaghetti.
1. Drop clams into a pot from about a foot above and discard the ones that crack open because they are dead; bring a pot of salted pasta water to a boil.
2. Mix the clams with 1 cup of coarse sea salt and let sit for 20 minutes, then transfer into a colander and rinse under cold water.
3. In a large pan or wok, heat 1/3 cup olive oil over medium heat, add 4 garlic cloves and the parsley stems; when little bubbles start to form around them, turn the heat down to low and cook for ~5 mins.
4. Add clams and raise heat to high; cover and cook for 2-3 mins, check if most clams are open, if not cook for 1-2 more mins.
5. Add 1 cup white wine and sauté uncovered for 2-3 mins over medium high heat then turn off the heat; transfer the clams into a bowl leaving the broth behind; remove the garlic and parsley stems.
6. Run the broth through a coffee filter to remove sand and set aside; once clams are cool enough to handle pick out the meat from most of them and discard the shells (leaving about 1/3 of the clams in shells).
7. In a large pan or wok sauté 2 Tbsp more olive oil with a clove of garlic for 2-3 mins then remove the garlic and add the clam broth.
8. Boil spaghetti 5 mins less than package directions then transfer into the pan with the clam broth.
9. Add 1/2 cup more white wine and the lemon zest; cook over medium high heat, gently stirring until pasta is al dente (or desired tenderness).
10. Stir in the clams, pepper, and parsley, then drizzle with olive oil before serving - enjoy!
