Spaghettoni con archettowith clams and cherry tomatoes

N. 888

Clam cleaning time + 20 min
20 min
4 people


Italian Wheat Spaghettoni con Archetto 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


  1. 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.
  2. 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.
  3. Cook the Spaghettoni con Archetto no. 888 in salted boiling water until al dente, placing them in the water u-shaped end down.
  4. Clean the frying pan of any residual sand and shells, then heat a little oil with the crushed garlic clove.
  5. 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.
  6. Drain the pasta and transfer to the frying pan along with the clams in their shells, adding a little cooking water if necessary.
  7. Sprinkle with the chopped parsley.

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