Spaghetti with clams and peas
Servings 4
Ingredients
- 1 kg (2.2 lb) of clams
- 3 tablespoons of extra virgin olive oil
- 1 clove of garlic
- ½ (1/2 cup) glass of white wine
- 150 g (5.29 oz) of fresh peas, shelled
- 400 g (14 oz) of spaghetti
Instructions
- A few hours before you want to start cooking, put the clams in a bowl of cold water and shake them once in a while so that they can purge all the sand.
- When it’s almost time to have your meal ready, heat a pot of water to cook the pasta. When the water is at a fierce rolling boiling, add the salt (it is usually considered 10 grams per litre).
- Pour a few tablespoons of extra virgin olive oil in a large skillet, heat it with a minced garlic clove, and when the garlic is fragrant, add the clams.
- Cover the pan and cook the clams over high heat until they are all open.
- When the clams are open, pour in the white wine and add the peas to the pan. At the same time, pour the spaghetti into their boiling water and let them cook for half of their cooking time, as requested on the packaging.
- Remove the spaghetti with tongs from the pot and throw them into the pan with clams and peas.
- Add some ladles of the cooking water and finish cooking the spaghetti: this procedure is known as pasta risottata, as it is brought to cooking with the seasoning just as a risotto. This will bind all the flavours and make it creamier.
- As soon as the spaghetti are al dente, serve them immediately and enjoy!
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