Ingredients
Method
- 2 hours before cooking, rinse the clams in cold water and place them in a bowl of cold water in the fridge. The clams will release their sand, you will see all the sand at the bottom of the bowl when you take them out.
- Bring water to a boil for the pasta in a large pot.
- Find a pot big enough for the clams, add 2 tbsp olive oil and heat.
- Sauté the shallots and half the garlic (1 clove) until the onion is translucent.
- Pour in white wine, cover with a lid and raise the heat. Let the clams cook for 3-4 minutes or until they open. Throw away any clams that do not open.
- You can choose whether to strain the broth. I do not, because there is so much flavor in the onion.
- Pick the meat out of about half the clams. Keep the rest in their shells for decoration.
- Use a large frying pan or the same pot you cooked the clams in.
- Add 3 tbsp olive oil, tomatoes, chili and garlic and simmer for 3-4 minutes.
- Add the clam broth and let it reduce so the flavors come together.
- Add the clams and parsley, pour over the pasta and mix.
- Season with salt and pepper and squeeze over lemon.
- Serve and enjoy!
Nutrition
Notes
Tips: Always discard clams that do not open during cooking, they are not safe to eat.
Storage: Eat immediately. Seafood pasta does not reheat well.
FAQ: Use a dry crisp white wine, never sweet. Sauvignon blanc, pinot grigio or vermentino all work.