South: Campania Servings: 3 people Difficulty level: 2
Prep time: 00:25 Cook time: 00:30
Soak the clams for 5 minutes in a large bowl of cool water. Wash and scrub them under cool running water.
Rinse and finely chop the herbs. PEEL and finely CHOP the garlic.
DICE the onion.
Heat the olive oil in a skillet over moderate heat. Sauté the garlic and shallots until they begin to brown. Add the red pepper and thyme. ADD the clams and the wine and stir.
Season, to taste, with salt. Cook until the wine evaporates and then cover the pan to steam the clams.
Check the clams often; when the shells are open (about 5 minute), turn off the heat. Discard any unopened clams.
Bring plenty of lightly-salted water to a boil for the pasta. Cook the pasta halfway through. Drain it. Place the clams back on medium heat. Add the pasta and cook until the pasta is "al dente" and most of the liquid has evaporated. Mix in the butter and serve, garnished with basil.
Notes: Clams are very popular in Naples and are often served with pasta along with mussels and other shellfish.
Red or white Chianti
Spaghetti 1 lb/ 500 g
Fresh clams 4 dozen
Fresh thyme 5 sprigs
Fresh basil 5 sprigs
Garlic cloves 2
Dry white wine 1/2 cup/
Olive oil 6 tbs
Red pepper flakes pinch
Butter 2 tbs
Salt to taste
Large skillet with lid