Clam Genovese Pasta
The garlic should be golden brown, but not burnt. As clams are salty, use less salt in the pasta water
How to make it
1
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
2
Wash the clams thoroughly and drain the water
3
Put olive oil, red chili pepper, and garlic in a frying pan and cook slowly over low heat, then add the clams and ingredients A, cover, and heat over high heat
4
Add the cooked spaghetti to the frying pan and mix together
5
Turn off the heat, add the pesto sauce and mix, then serve on a plate and sprinkle with parsley
Materials 1 person
-
- Clams, sand removed
- 120g
-
-
Olive Oil
Ardoino Extra Virgin - 20ml
-
Olive Oil
-
- red chili peppers in half and remove seeds
- 1 bottle
-
- Chop garlic
- 1 piece
-
[A]
- White wine
- 50ml
-
- Mince parsley
- A little
-
- Coarsely smelt black pepper
- A little
-
- Basic Genovese sauce
- 3/2 tbsp
-
- Mince parsley
- A little
-
[Boil spaghetti]
- Spaghetti di Czech No.8 Linguine Piccole
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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