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!
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
November 19th, 2007 at 3:30 pm
It looks simple enough to prepare and I need something quick to cook. Just one question, can we use any type of clams?
November 19th, 2007 at 3:48 pm
Hi Paradise!
Yes…you can use any type of clams.
Enjoy the recipe!
Antonio