Pasta - Clams

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Clean the clams well and discard any that are already open or broken. Heat olive oil in a pan on low heat, then add smashed garlic cloves, whole parsley sprigs with stems, and a whole piece of chili without seeds. Let everything infuse gently for about 15 minutes.

Step 2

Add the clams and white wine, cover with a lid, and cook until the clams open. Drain everything through a colander, keeping the cooking liquid. Remove the garlic, chili, and parsley.

Step 3

Pour the cooking liquid back into the pan on low heat and add the tomato paste, stirring until dissolved. Remove most of the clams from their shells, keeping a few whole for garnish, then add the clam meat back to the sauce.

Step 4

Cook the spaghetti in salted boiling water until almost al dente, then drain and transfer it to the pan. Increase the heat and finish cooking the pasta in the sauce for a couple of minutes.

Step 5

Serve with chopped parsley and the reserved clams on top.