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Espaguetis con Almejas





Espaguetis con Almejas – Spaghetti and Clams

This Spanish pasta recipe is best cooked in a skillet with a flavorful liquid that the pasta absorbs. Lightly toasted and full of marine flavors, the pasta is delicious and easy to make. Enjoy!

Espaguetis con Almejas - Spaghetti and Clams

Ingredients:

3 tbsp extra-virgin olive oil
12 oz noodles or thin spaghetti, broken into large pieces
4 garlic cloves, minced
1 medium-size pinch of crushed red pepper flakes
3 cups bottled clam juice diluted with 1 cup water
Salt (kosher or sea)
3 dozen littleneck clams, scrubbed
1/4 cup finely chopped fresh flat-leaf parsley

Preparation:

Heat the olive oil in a large deep skillet with a tight-fitting lid over medium heat. Add the noodles and cook, stirring constantly, until golden brown, 3 to 5 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the diluted clam juice and bring to a boil. Season with salt to taste, cover the skillet, and cook until the pasta is barely al dente, about 8 minutes.

Add the clams, nestling them into the pasta, cover the skillet, and cook until the pasta is al dente and the clams have opened, 4 to 7 longer, adding a few tablespoons of water if the pasta looks dry. Discard any clams that haven’t opened, stir in the parsley, and serve at once.

Serves 4 to 6

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Posted by Antonio on November 17th, 2007 under Easy Spanish Recipes, Spanish Rice and Pasta



2 Responses to “Espaguetis con Almejas”

  1. Paradise Phililippines Says:

    It looks simple enough to prepare and I need something quick to cook. Just one question, can we use any type of clams?

  2. Antonio Says:

    Hi Paradise!

    Yes…you can use any type of clams.

    Enjoy the recipe!
    Antonio

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