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ייִדיש
Ingredienten
-
1 Kg Klammen
-
1 clove of Knuewelek
-
1 bunch vun Péiterséilech
-
schmaachen Extra Virgin Olivenueleg
-
schmaachen Black Pepper
-
schmaachen Salt
-
For Clam
-
schmaachen Grof Salz
Richtungen
Direkt vum Campania Traditioun, mat den europäesche Solidaritéitsinstrumenter Spaghetti sinn definitiv ee vun de wichtegsten Platen vun italienesch Kichen an de beléifsten ënnert déi éischt Fësch Platen. Eng einfach Rezept dat super Aroma zu Spaghetti gëtt. An Nieft ee vun de Plat Sonndeg Wiesen ass d'real Ikon vun Chrëschtdag oder New Joer d'Eva.
Schrëtt
|
1
gemaach
180
|
To prepare spaghetti with clams, start by cleaning them. First make sure that there are no broken or empty shells, they will be discarded. Then beat them on the sink, or possibly on a cutting board. This operation is important to verify that there is no sand inside: the healthy bivalves will remain closed, while those full of sand will open. Then place the clams in a colander resting on a bowl and rinse them. Place the colander in a bowl and add plenty of coarse salt, you will have to recreate a sort of sea water. Leave the clams to soak for 2-3 Stonnen. After this time the clams will purge any residual sand. |
|
2
gemaach
|
In a pan heat a little oil. Then add a clove of garlic and, while is this browning, drain the clams well, rinse them and dip them in the hot pan. Close with the lid and cook for a few minutes over high heat. |
|
3
gemaach
|
Collect the juice by draining the bivalves and do not forget to discard the garlic. |
|
4
gemaach
|
Mëttlerweil, cook the spaghetti in plenty of boiling salted water and drain halfway through cooking. |
|
5
gemaach
|
Then pour the juice into a pan, add the spaghetti and continue cooking using a little cooking water. In this way, you will cook the pasta like a risotto. |
|
6
gemaach
|
Wann gekacht, add the clams and chopped parsley. A last flame and spaghetti with clams are ready: serve immediately! |
