For us, Pasta with clams (the red one) is a memory of or our grandmother, and when we prepare this recipe it’s like “to savor” the joy of her presence…
The addition of chickpeas add a touch of style!
INGREDIENTS (4 servings)
- 500 gr spaghetti
- 1 kg of clams
- 3 cloves garlic
- 1 cup white wine
- Extra-virgin olive oil
- 1 cup tomato sauce
- 1 tablespoon concentrate tomato
- 200 gr chickpeas (even those pre-cooked)
- Rinse the clams, throwing those broken, and put them to soak a couple of hours in a bowl with cold water and a large handful of salt to make them drain well.
- After this time, rinse them under running water
- Heat a bit of oil in a pan where we will put two cloves of garlic (which will remove), add the clams and white wine.
- Whisk a little the pan to let evaporate the alcohol of wine.
- Cover and let go a few minutes to make sure they open all the valves.
- Transfer the clams (drained of their water) with the help of a slotted spoon into a bowl, peel (when lukewarm) and keep apart (keep some in their shells for garnish)
- Filter their water with the help of a cloth of cotton or gauze (to remove any residual sand) and set aside
- In a pan put some oil with 1 clove of garlic and pour in the tomato sauce and the concentrate tomato
– Season with salt, pepper and a little bit of filtered water of the clams
- Cook on low heat for about 10 minutes with a lid and add the chickpeas
- Continue cooking for another 10 minutes (always with a lid) and add the parsley.
- Cook the spaghetti in salted water “al dente” and drain a lot
- Pour the sauce into the pan and finish cooking them, gradually adding the remaining water of clams and a bit ‘of water from the pasta (if necessary).
- At the last minute combine the clams and finish to stir everything with a little ‘oil
Serve with the help of a spoon (try to get one or two nests), with some clam shells on top, still a bit ‘of parsley and a drizzle of olive oil and some chili (a lot if you like it!)