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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: MEDIUM
2 LB. CLAMS
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1 QUART (1 L.) WATER
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2 TBLSPOON (28GR.) SEA SALT
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5 TBLSPOONS EXTRA VERGIN OLIVE OIL
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3 GARLIC CLOVES CUT IN HALF
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RED PEPPER TO TASTE (OPTIONAL)
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1 TBLSPOON CHOPPED PARSLEY
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SALT TO TASTE
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INGREDIENTS FOR PASTA
1 LB. SPAGHETTI
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WATER
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SALT TO TASTE
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RECIPE
IN A MEDIUM BOWL PLACE THE CLAMS WITH 1 LITER OF WATER AND THE 28 GR. OF SALT. STIRR, LET THEM REST 1 TO 2 HOURS
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WASH THE CLAMS UNDER RUNNING WATER RUBBING THEM TOGETHER. TAP EACH CLAM ON THE CUTTING BOARD, DO NOT USE THE ONES THAT HAVE SAND IN THEM, JUST THROUGH THEM AWAY.
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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER. START TO BOIL THE WATER TO COOK THE PASTA.
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ONCE THE GARLIC IS STARTING TO GET COLORED, BUT NOT BROWN, ADD THE CLAMS AND COVER.
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COOK UNTIL THE CLAMS OPENED, YOU WILL HEAR THEM POP AS THEY OVEN. LET THE CLAMS COOL.
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WHEN THE CLAMS COOLED DOWN, TAKE THEM OUT OF THE SHELLS AND PUT THEM BACK IN THE OIL, DISCARD THE ONES THAT DID NOT OPEN.
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DRAIN THE COOKED PASTA AND PUT IT IN WITH THE CLAMS, OVER MEDIUM HEAT
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ADD THE CHOPPED PARSLEY, AND STIRR
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SERVE HOT. THIS IS A VERY SIMPLE BUT VERY TASTY DISH, BUT MAKE SURE THE CLAMS ARE EXTREMELY FRESH, THEY ARE THE ONLY THING THAT WILL GIVE FLAVOR TO THIS PASTA !!!