- Fill a bowl with water and a heaped tablespoon of salt, leave the clams to soak for 3-4 hours, placing them in a colander raised above the bottom of the bowl. Change the water at least once. Drain and lightly tap the colander to remove more sand.
- Transfer the clams to a pan with a drizzle of oil, a clove of garlic and a few parsley stalks. Deglaze with wine, cover and cook for 3-4 minutes. Remove any clams whose shell has not opened; shuck ¾ of the open clams and set them aside. Filter the cooking water.
- Cook the Spaghettoni con archetto no. 888 in salted boiling water until al dente, placing them in the water u-shaped end down.
- Clean the frying pan of any residual sand and shells, then heat a little oil with the crushed garlic clove.
- Add the tomatoes cut in half, salt and cook for 2-3 minutes. Add the shucked clams and their water and cook for another 2-3 minutes.
- Drain the pasta and transfer to the frying pan along with the clams in their shells, adding a little cooking water if necessary.
- Sprinkle with the chopped parsley.
Spaghettoni con archettowith clams and cherry tomatoes
N. 888
Clam cleaning time + 20 min
20 min
4 people
Easy
INGREDIENTS
Italian Wheat Spaghettoni con archetto (from the Special Shapes line) no. 888 320 g
Clams 1 kg
White wine 1/2 glass
Pachino tomatoes 300 g
Extra virgin olive oil 4-5 tbsp
Fresh chopped parsley 2-3 tbsp
Garlic cloves 2
Salt to taste
PREPARATION
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Recommended pasta for this recipe
U-shaped spaghettoni
N. 888 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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