Ingredients (for 2 people)
• 200g spaghetti (preferably bronze-drawn)
• 400g fresh clams
• 1–2 cloves garlic, peeled
• Parsley stems
• Chili pepper (optional, to taste)
• A small handful of fresh parsley, finely chopped (keep the whole stems for the soffritto)
• San Biase Extra Virgin Olive Oil
• 50–80ml dry white wine
• Salt
• Freshly ground black pepper
Preparation
- Purge the clams: Place the clams in cold, lightly salted water for 2–3 hours, changing the water frequently to remove sand.
- Check the clams: Rinse them well and discard any broken ones.
- Boil water: Bring a large pot of heavily salted water to a boil.
- Prepare the soffritto: In a large pan, heat a generous amount of San Biase Extra Virgin Olive Oil with garlic, chili pepper, and parsley stems.
- Cook the clams: Add the clams, cover, and let them open.
- Deglaze with wine: Deglaze with white wine and let the alcohol evaporate.
- Remove from heat: When the clams have opened, turn off the heat and set aside.
- Cook the pasta: Drain the pasta al dente and transfer it to the pan with the clams. Mix well to combine the flavors; if necessary, add a little pasta cooking water to emulsify.
- Final touch: Add a drizzle of San Biase Extra Virgin Olive Oil and the chopped parsley. Serve immediately.
San Biase Extra Virgin Olive Oil becomes the ideal ally for this recipe: its aroma and rich flavor enhance the taste of the clams, harmoniously blending the flavors.
