Spaghetti with clams

Savory recipes Spring Summer Fall Winter Under 30 minutes Easy Poêle

Prep time

10 minutes

Cooking time

10 minutes

Serves

4 people

Method

The clams:

Wash the clams thoroughly with plenty of water.
Cook in a covered frying pan with a drizzle of olive oil until the shells open.
Remove and set aside the clams.
Strain the cooking liquid through a fine sieve.
Peel, chop, and sweat the shallots, then add the minced garlic and a bay leaf.
Deglaze with white wine, reduce until dry, then drench with the sauce from the clams.
Reduce and season as needed.

The spaghetti:

Bring a large pot of water to a boil.
Cook the spaghetti for only half its usual cooking time, then use a skimmer to add it to the cooking liquid from the clams.
Add the parsley leaves, then cover them with a little water from the pot used to cook the spaghetti.
Add the clams and cook for one minute to incorporate them into the spaghetti.
Serve immediately.

Ingredients

1 kg (2.2 lbs) clams
300 g (10.6 oz) spaghetti
100 g (1 cup) Parmesan cheese
1 shallot
10 cl (2/5 cup) white wine
1 bunch of parsley
2 cloves of garlic
8 tbsp olive oil
Fleur de sel

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.