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Ingredients needed
- A generous drizzle of Favuzzi olive oil
- 3 garlic cloves, minced
- 1 French shallot, finely chopped
- 1 Fresno pepper, seeded and chopped, or less, to taste
- Juice of half a lemon
- About 1 kg of fresh small clams, such as pasta clams
- 250 ml / 1 cup white wine
- 120 ml / 1/2 cup cherry tomatoes, halved
- 250 g Favuzzi spaghetti
- A small bunch of fresh parsley, chopped
- Salt, to taste
Products used in this recipe
Steps of preparation
- Soak the clams in a large bowl of well-salted cold water for 30 minutes to remove any sand. Rinse thoroughly under cold water.
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions, about 9 minutes for al dente. Reserve 250 ml (1 cup) of the cooking water, then drain the pasta.
- Meanwhile, heat a generous drizzle of Favuzzi olive oil in a large skillet over medium heat. Add the shallot, garlic and Fresno pepper. Season lightly with salt and cook for 3 to 4 minutes, until the vegetables are tender and fragrant.
- Add the clams and pour in the white wine. Bring to a boil, then cover. Cook for 3 to 5 minutes, removing the clams as they open to avoid overcooking them. Discard any clams that remain closed.
- Remove the clams from the skillet. Shell half of them and keep the other half in their shells for serving.
- Add the cherry tomatoes to the skillet and cook for 2 to 3 minutes, until they begin to soften.
- Add the spaghetti, parsley, lemon juice, shelled clams and about 125 ml (1/2 cup) of the pasta cooking water. Toss gently over low heat until the pasta is well coated. Add a little more cooking water if needed to achieve a light and silky sauce.
- Divide the pasta among plates and garnish with the remaining clams in their shells. Sprinkle with a little chopped parsley and serve immediately.
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