Bavette with clams
Published on 9 November 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
I was given lovely clams: with good ingredients, little else is needed for a wonderful classic dish!
INGREDIENTS FOR 4 PEOPLE
1 kg clams
400 g bavette or spaghetti
2 garlic cloves
Chilli
Parsley
Garda extra virgin olive oil
Salt, pepper
I soak clams in salted water several hours.
I tap each to check for sand: one sandy clam ruins the whole dish.
I sauté garlic in a little extra virgin olive oil with chilli in a large pan.
I rinse clams again under running water.
I drain and add to pan.
I cover for about 5 minutes, checking and stirring once, until shells open, then turn off.
I half-cook pasta, meanwhile lifting clams into a bowl with a slotted spoon.
Flavourful clam juices remain in the pan.
Drain al dente pasta into juices and finish cooking, adding cooking water if needed.
Near the end, liquid is absorbed; I add warm reserved clams.
I add plenty of parsley and oil and toss a few minutes.
I add ground pepper.
Pasta starch and oil form delicious sauce. Serve and enjoy!
INGREDIENTS FOR 4 PEOPLE
1 kg clams
400 g bavette or spaghetti
2 garlic cloves
Chilli
Parsley
Garda extra virgin olive oil
Salt, pepper
I soak clams in salted water several hours.
I tap each to check for sand: one sandy clam ruins the whole dish.
I sauté garlic in a little extra virgin olive oil with chilli in a large pan.
I rinse clams again under running water.
I drain and add to pan.
I cover for about 5 minutes, checking and stirring once, until shells open, then turn off.
I half-cook pasta, meanwhile lifting clams into a bowl with a slotted spoon.
Flavourful clam juices remain in the pan.
Drain al dente pasta into juices and finish cooking, adding cooking water if needed.
Near the end, liquid is absorbed; I add warm reserved clams.
I add plenty of parsley and oil and toss a few minutes.
I add ground pepper.
Pasta starch and oil form delicious sauce. Serve and enjoy!
Original source: https://incucinaconlilly.com/2015/11/09/bavette-alle-vongole/
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