DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: MEDIUM
2 LB. CLAMS
1 QUART (1 L.) WATER
2 TBLSPOON (28GR.) SEA SALT
5 TBLSPOONS EXTRA VERGIN OLIVE OIL
3 GARLIC CLOVES CUT IN HALF
RED PEPPER TO TASTE (OPTIONAL)
1 TBLSPOON CHOPPED PARSLEY
SALT TO TASTE
INGREDIENTS FOR PASTA
1 LB. SPAGHETTI
WATER
SALT TO TASTE
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
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.
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.
ONCE THE GARLIC IS STARTING TO GET COLORED, BUT NOT BROWN, ADD THE CLAMS AND COVER.
COOK UNTIL THE CLAMS OPENED, YOU WILL HEAR THEM POP AS THEY OVEN. LET THE CLAMS COOL.
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.
DRAIN THE COOKED PASTA AND PUT IT IN WITH THE CLAMS, OVER MEDIUM HEAT
ADD THE CHOPPED PARSLEY, AND STIRR
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 !!!