Spaghetti with clams

Laura, from the Because food blog, breaks away from the abundant stew meals that are so common these days, to offer us a very traditional recipe from Neapolitan cuisine: Spaghetti con vongole, or in other words, spaghetti with clams — a taste of the sea that blends with tomato, garlic and chili. A very easy recipe to make that you can’t miss.

And what are you going to eat on New Year’s Eve? Yes, I said it right... eat. Because these days we focus so much on what we’re going to have at the celebration tables that then we snack on anything the rest of the time. Well, I suggest a simple, healthy and no less delicious recipe for you to consider for your everyday menus during these festive days we’re in.

In fact, it’s a dish my husband and I have eaten together many New Year’s Eves. Sometimes we’ve swapped clams for mussels, which we like as much as or more than clams and are also considerably more economical.

A plate of pasta, a small glass of white wine and... enjoy!

Ingredients (for 2 people):

160 gr. spaghetti cooked according to the manufacturer's instructions

2 garlic cloves peeled and sliced

8 ripe cherry tomatoes cut in half

1/2 dried red chili, seeds removed and finely chopped

15 gr. fresh parsley without stems and chopped

extra virgin olive oil

2 tablespoons sun-dried tomato paste

300 gr. clams

1 glass of rosé or white wine

Preparation:

It’s a super simple recipe, but for it to turn out perfectly it’s important to have all the ingredients and utensils at hand before you begin.

Pour a good splash of oil into the pan and set over medium-high heat, then add the garlic, tomatoes, chili and sun-dried tomato paste. Sauté for a couple of minutes and add the clams. A few seconds later add the wine. Cover the pan for a minute and when all the shells have opened (discard those that take longer to open than the others) uncover and add the pasta. Stir well and warm the pasta in the pan, adding the chopped parsley.

Serve immediately, generously drizzling with the pan juices.

Note: The Le Creuset nonstick pan is ideal for this type of preparation, as it allows the sauce cooked in it to distribute evenly over the pasta and it also looks fantastic for serving the dish directly at the table.