Fresh Clam Oil Pasta
How to Make a Clean and Savory Oil Pasta with Seasonal Clams
Introducing a delicious oil pasta where the refreshing and clean umami of clams fills your mouth. This recipe, packed with fresh seasonal clams, allows you to fully savor the flavors of the sea. It’s quick and easy to make by highlighting the ingredients’ natural tastes, perfect for completing a wonderful meal even on busy days. It’s also an excellent choice for a light brunch or a special weekend dish. Experience a rich and enjoyable mealtime with this clam aglio e olio pasta, featuring the delightful combination of fragrant garlic and olive oil, and the chewy texture of the clams.
Ingredients- 250g fresh clams
- 90g pasta (spaghetti or linguine)
- 1/4 onion (small size)
- 4-5 cloves garlic
- 4 dried peperoncino (chili peppers)
- 3-4 Tbsp extra virgin olive oil
- 3 Tbsp dry white wine
- A little pasta cooking water (prepare generously)
- A pinch of coarse salt (for purging and pasta water)
- A pinch of black pepper
- Parmesan cheese (optional, to taste)
Cooking Instructions
Step 1
First, it’s crucial to prepare the clams properly. Rinse them under running water multiple times to remove any dirt. Then, fill a bowl with enough cold water to cover the clams and dissolve 1 tablespoon of coarse salt. Cover the bowl and leave it in a cool, dark place for at least 3 hours to purge them thoroughly. (Changing the water once or twice during this time is even better.)
Step 2
Prepare a generous amount of water for cooking the pasta. Bring 1 liter of water to a boil over high heat with 10g of coarse salt (about 1 tablespoon). Once the water is boiling, add the pasta and cook.
Step 3
Cook the pasta for 1-2 minutes less than the time indicated on the package to achieve an ‘al dente’ texture. This ensures the pasta doesn’t become too soft when stir-fried with the sauce later, maintaining a pleasant chewiness.
Step 4
While the pasta is cooking, prepare the other ingredients. Thinly slice the garlic. Peel and finely julienne the onion. For a touch of heat, break the peperoncino in half; you can also remove the seeds if you prefer less spice.
Step 5
Heat a wide pan over medium-low heat. Generously drizzle in 2-3 tablespoons of extra virgin olive oil. Add the sliced garlic and broken peperoncino, and slowly sauté until fragrant, being careful not to burn the garlic. Once the garlic releases its aroma and starts to turn golden, slightly reduce the heat.
Step 6
When the garlic aroma is fully infused, add the julienned onion and sauté until translucent. Once the onion softens, add all the purged clams to the pan and turn the heat up to high. Stir-fry quickly until most of the clams have opened.
Step 7
As most of the clams open, pour in 3 tablespoons of dry white wine and let the alcohol evaporate. Next, add about 4 tablespoons of the pasta cooking water. Scrape the bottom of the pan to incorporate any flavorful bits and adjust the sauce’s consistency. Transfer the al dente pasta directly into the pan and stir-fry together with the ingredients.
Step 8
Continue to stir-fry for about 1 minute to allow the pasta and ingredients to meld together. Season with salt to taste, and add a pinch of freshly ground black pepper for added aroma. If desired, grate in some Parmesan cheese for a richer flavor. Finally, drizzle in another tablespoon of olive oil for a glossy finish.
Step 9
To serve, twirl the pasta onto a beautiful plate, arranging the cooked clams attractively on top. Adding a garnish of fresh arugula will provide a colorful contrast and a refreshing aroma, making your pasta even more appealing. Enjoy your meal!
