Spaghetti Alghero
Nothing says tasty like a great big bowl of spaghetti in clam sauce! This recipe is delicious, and it's particularly wonderful if you happen to be close to the shore and getting your clams ultra-fresh. Clamming in the morning, clamming in the evening, clams for suppertime!
Notes
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Ingredients
- 24 littleneck clams
- 1/2 cup Vermentino white wine
- 1/4 cup olive oil
- 3 teaspoons garlic, coarsely chopped
- 1 cup crushed tomatoes
- 2 teaspoons dried oregano
- 3 ounces green olives, pitted and chopped
- black pepper, freshly ground
- 2 tablespoons capers
- 1/2 cup chopped parsley
- 1 pound spaghetti
Instructions
- Soak clams for 5 minutes in a bowl of cold water.
- Drain and refill bowl with fresh cold water.
- Scrub clams thoroughly with a stiff brush.
- Repeat operation 2 or 3 more times until you see no more sand at the bottom of bowl. Discard any clams that stay open when handled.
- Put clams in a large skillet, turn on heat to high and cover.
- Turn clams over frequently and remove from pan as soon as they open up their shells.
- Remove each clam from its shell, chop into 2 or 3 pieces and set aside.
- Put the olive oil and garlic in a saucepan and turn on heat to medium.
- When the garlic becomes a pale gold, add the chopped green olives and capers, stir and add chopped parsley.
- Pour in the white wine, stir and add the chopped tomatoes.
- Sprinkle with oregano and grindings of black pepper.
- Adjust heat to a gentle simmer and cook for a couple of minutes longer.
- In a large pot of boiling, salted water, cook the spaghetti.
- Once cooked al denté, drain and transfer to a serving bowl.
- Add clam sauce, toss thoroughly to combine ingredients, and serve.
