Here’s how to get perfect spaghetti with clams-proiezionidiborsa.it
Fish dishes will be the most popular during this holiday season, including crustaceans and molluscs. Let’s discover an original recipe to prepare in a short time.
Just in terms of clamsthese can be safely defined among the tastiest thanks to their absence of spines. However, a distinction must be made. In fact, molluscs are divided into two categories, namely those with and those without shells. Those without shells are molluscs such as octopus, baby octopus, squid or squid with which perhaps to cook excellent soups.
On the other hand, the story is different for shell molluscs, called shellfish or musselsalso these distinguished between monovalves, a single shell, or bivalves.
THE bivalves they are the ones that most often appear on our tables in many preparations such as the sumptuous peppered mussels that we will never get tired of.
But, if we talk about excellence in this sector, it is impossible not to mention the clams.
Here’s how to get perfect spaghetti with clams in a simple way
The spaghetti alle vongole are perhaps the sea first that Italians love most but that hides pitfalls behind it. In fact, despite the essentiality of the ingredients, you need to follow some guidelines to get a perfect dish.
So let’s start from the choice of clams that must be fresh and tightly closed. Any clams open partially or damaged must be thrown away because now dead.
The clams will have to be put inside of salt water about 30 minutes and then rinsed under cold water. This will allow for eliminate impurities and any residues of sand.
It should also be remembered that there is a secret to obtaining a decidedly more intense flavor of pasta to add to some clams also gods lupins. These small molluscs are relatives of clams but they are more moderate in size. Despite this, however, their flavor is much more intense compared to that of the clam.
Be careful when choosing clams-proiezionidiborsa.it
Irresistibly elegant
Therefore, together with the clams it is always advisable to also buy a small part of lupins to add. Once everything has been purged, put a clove of garlic, parsley stalks, a little chilli pepper and an untreated lemon zest in a pan. When the oil is hot pour the clams and lupins into the pan and sprinkle with del White wine. Let the alcohol evaporate for later to remove from the pan the clams as they open.
A tasty and elegant dish-proiezionidiborsa.it
In this way we will keep the clams fleshy and we will not overcook them by making them smaller until they disappear. Once all the clams are removed let the pasta cook for a few minutes in boiling water for then finish cooking directly in the pan containing the precious water released by the clams. Cook the pasta by adding the cooking water until the pasta is creamy and well tied. Once cooked we will add plenty of chopped parsleypreviously shelled clams and lupins and some still whole shellfish for decoration.
