Recipe: Clams spaghetti with parsley
Pasta with aromatic herbs
July 04, 2009
 Many years ago, saying he's like parsley in Italy meant that someone -a politician or a showman- was everywhere.
Now I didn't hear this anymore, and I'm asking: is it because parsley is less used than once? Because parsley-like people are still here!
Anyway, it's true that this aromatic herb is perfect with many dishes: fish, eggs, potatoes... and seafood.
 Clams spaghetti with parsley
Ingredients
Serves two:
180g spaghetti
300g fresh clams
2 salted anchovie fillets
1 clove garlic
3 tbsp olive oil
parsley
black pepper
Directions
Soak the clams in salted water for ten minutes, to remove the sand.
Drain them and cook in a covered pot two minutes. Don't add water, and set aside the clams cooking broth.
Mince garlic and fry in a pan with olive oil. Add the anchovie fillets and stir well.
Cook spaghetti in boiling salted water until al dente and drain them well.
Put in the pan with olive oil, and add clams cooking broth. Let evaporate, put into serving plates and add the clams with their shells.
Garnish with minced parsley and grinded black pepper and serve hot.
 One year ago:
Sensitive Weeds?
This is my entry for Presto Pasta Nights, an event created by Ruth of Once Upon A Feast.
This week, I will host PPN!
Check the rules and tips and come join us!
----- Presto Pasta Nights #121: Round-up -----
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