Moroccan Spaghetti with clams


Moroccan Spaghetti with clams

As with all recipes with clams, make sure they are as clean as possible before cooking to avoid an unpleasant muddy taste or the sensation of having sand between his teeth. It is a typical Italian dish.



3,3 lb. (1,5 kg) clams

6 tablespoons extra virgin olive oil

6 oz. (177 ml) dry white wine

3 cloves garlic, finely chopped

14 oz. (400 g) spaghetti or vermicelli

3 tablespoons fresh parsley leaves salt and black pepper


Wash the clams well, changing the water several times to be sure that you have removed all traces of sand and mud. When the water is clear covering the clams, the clams are clean.

Drain and place in a large frying pan and deep enough, with about 2 tablespoons of olive oil and all the wine.

Cover and turn on the fire. When the pan is hot, shake regularly on fire because the clams open. After about 6 or 7 minutes, all healthy clams should have opened.

Throw all those still closed. Drain the other, but keep the sauce.

Strain it through a fine strainer.


Heat the oil with the garlic for a few minutes, then add the clams and sauce set aside. Mix everything together and bring to a boil, then cover and remove from heat.

Meanwhile, bring to a boil a large pot of salted water. Add the pasta and stir. Cook until it becomes tender, then drain and put into the pot. Pour the clams and stir. Add the parsley and very freshly ground black pepper, stir and pour into a bowl or on a large plate hot.

Serve at once.