4 Servings
Preparation: 20 minutes
Cooking: 8 minutes
12 oz. (350 g) spaghetti
2 1/4 lbs. (1 kg) clams, scrubbed
6 3/4 tbsp. (100 ml) extra-virgin olive oil
1 tbsp. chopped fresh parsley
1 clove garlic, chopped
salt and pepper
Bring a pot of well-salted water to a boil. Heat 1 tbsp. of the oil in a large skillet. Add the clams, cover, and cook until they open, 2-3 minutes. Remove the skillet from the heat. Remove some of the clams from their shells, strain the cooking liquid, and then pour it back into the skillet with the clams. Set aside. In another skillet, heat the remaining oil until hot. Add the garlic and cook until browned. Add the clams and their liquid and bring to a boil. Meanwhile, cook the spaghetti in the boiling water until al dente. Drain, reserving some of the pasta water. Add the pasta to the clam mixture, adding a little pasta water if you want a wetter dish. Transfer to pasta bowls and serve, sprinkled generously with the pepper and the parsley.
