Spaghetti with clams recipe is definitely one of the most cooked dishes of Italian cuisine and one of the most popular first courses with seafood. This looks like an easy recipe with a great flavour from the sea. The secret of this dish are the fresh Clams  and good italian pasta like spaghetti di bronzo.
Bronze cut pasta is a special type of pasta, it is made using bronze pasta dies the color is golden and has a rougher surface that help the pasta sauce to cling better to it.

The  Spaghetti with clams recipe is traditionally italian meal cooked on  Christmas eve or New year eve, in the Italian south home but his goodness and semplicity can be perfect for a special week meal too. In particular the Christmas eve dinner focus on fish, this tradition become famous in the american- italian cousin too with the seven fish dinner

The best tipe of clams are the medium, and there is a particulary quality that has have the best flavour is called “Veraci” , the best one.
The tip of this recipe is to clean the clams, you need to make them “purge” so that any residual sand contained in them is eliminated. A simple method to clean them with water and salt that will make clam-based dishes much more genuine.

Clams are small molluscs enclosed so they have to be cooked for only a few minutes to prevent them from becoming hard and losing flavor, the tip is cook until the open all.
Spaghetti, Linguine, Vermicelli are the tipical pasta used for this recipe,  they need to be  perfectly cooked “al dente”. 

My favorite recipe for Spaghetti with clams is with white souce because you can really feel the flavour of the fish but if you like you can add same fresh cherry tomatoes at the end when you are mixing all .

Recipe

• Prep time: 20 min

• Cook time: 20 min

• Serves: 4 people

• Note + time to soak the clams

Ingredients

• 2 lb  clams with shells

• 1lb or 16 oz  spaghetti or similar pasta

• 3 cloves garlic

• 4 tsp  extra virgin olive oil

• 1/2 cup dry white wine

• 2 tablespoons chopped fresh parsley

• salt for water

•  Freshly ground black pepper to taste or  Chli papper if you like spice

Directions

First passage is to prepare the clams.
You have soak the clams because they keep same sand inside and to avoid to eat that you should don’t miss this passage.

12 hour before preparing your meal,  let the clams drain in cold water. The best change water one or two time.
Use a colander to remove the water from the clams.

Cook them in a large pan with the extra virgin olive oil and garlic. As soon as they open, remove them from the heat and discard any that remained closed.

Using a strainer with small holes filter the water that the clams will have released when opening and collect it in a bowl.

Prepare the water to cook the pasta like instruction on your package.

Put the clams back into the large pot with the filtered water and mince the garlic cloves if you don’t like them. Once the pasta is cooked , add it to the shellfish sauce and sauté it with the white wine for a few minutes. Add parsley and pepper. Serve immediately, eat hot. Serve near an small plate where the person can leave the empty shells.