This month we have another mouthwatering contribution from Taverna Akumal.
Taverna Spaghetti with Clams (serves 2)
Ingredients:
- 1 lb fresh clams, manila or little neck (the smaller the better)
- 1 tsp chopped garlic
- ½ tsp red chili flakes
- 1 Tbsp chopped parsley
- ¼ c. white wine, dry
- 2 Tbsp of extra virgin olive oil
- ½ lb spaghetti pasta (try to buy a spaghetti with a rough surface, something other than smooth)
Making the dish:
Soak clams in salted cold water for about ½ hour. Rinse thoroughly and drain.
In a capacious pan, add ½ of the oil, the clams, the garlic and the chili.
Let fry for about 1 minute, until garlic is golden, then add wine and cover the pan to create the steam that will open the clams.
Once clams are open, uncover the pan and reduce until the juices are about ½ cup.
Meanwhile, cook spaghetti in abundant salted boiling water until “al dente”
Toss pasta with the sauce until sauce is completely absorbed (that is the secret to a good spaghetti and clams).
Finish with the rest of oil and parsley.
Buon Appetito!
If you don’t feel like preparing this dish yourself, you know where you can go to get a little Italian in Akumal!
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