Spaghetti with Peas and Clams

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti with Peas and Clams

Ingredients

Clams (Vongole) - 17.6 oz
Salt - to taste
Parmesan Cheese - 2.8 oz
Canned Mushroom Soup - 3.5 oz
Butter - 1.8 oz
Shallot - 1 piece
Dry White Wine - 5 tablespoons
Spaghetti - 12.3 oz

Step by Step guide

Step 1

Add the pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water comes to a boil again, reduce the heat so that the water continues to boil and cook for another 10-12 minutes.

Step 2

Rinse the clams in salted water, discarding any with damaged shells and those that do not close immediately when touched. Place the clams in a large pot, add the wine and finely chopped shallot. Cover, place over high heat, and cook for 3-5 minutes until the clams open. Remove the clams with a slotted spoon, discarding any that did not open. Extract the meat from the shells of the remaining clams.

Step 3

Strain the clam broth through a sieve into a bowl. Drain the spaghetti. Melt the butter in a large skillet, add the clams, peas, grated Parmesan, and a small amount of clam broth: you should have a sauce, not a soup. Mix well, heat through, and transfer to a warmed deep dish. Serve immediately.