One of the greatest Italian dishes during summer: simple yet divine!
Ingredients for 4 people:
2 large garlic whole cloves
1/3 cup extravergine olive oil
1 kg hard-shell clams
1 cup dry white wine (Frascati is perfect)
240g per person of spaghettoni or spaghetti
1 cup fresh Italian parsley leaves, finely chopped
To make spaghetti with clams, start by cleaning the clams. Let them soak for 2/3 hours in salty water to purge any residual sand they can have. Once the time has passed drain the clams.
Heat the garlic in the olive oil in a large saucepan over medium heat for approximately a minute, or until the garlic just starts to brown.
Add the clams and cook for a minute with a lid on top of the saucepan. Add the wine and cook through until all the clams open shaking occasionally. Collect the juice by draining the clams.
Cook the pasta al dente and transfer it to the clams saucepan when ready. Add sauce and parsley, and toss thoroughly for few minutes. Serve immediately.
Tips: if needed use also some cooking water to toss the pasta with clams if the sauce is not enough.
We suggest you to pair with our delicious Frascati Superiore DOCG, the sapidity will perfectly match this delicious dish.
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