Sure, here’s a recipe for Spaghetti with Lupini Clams:
Ingredients:
- 400g spaghetti
- 1kg lupini clams, cleaned
- 4 cloves garlic, thinly sliced
- 1-2 dried red chilies (optional), crushed
- 4 tbsp extra virgin olive oil
- 250ml dry white wine
- 1 bunch fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Prepare the Clams:
- Place the lupini clams in a bowl of cold water with a handful of salt. Let them soak for about 30 minutes to purge any sand. Rinse them well under cold running water.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Cook the Clams:
- While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat.
- Add the garlic and crushed chilies (if using) and sautΓ© until the garlic is fragrant and golden, about 1-2 minutes.
- Increase the heat to high and add the clams and white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- Remove the clams with a slotted spoon and set them aside. If desired, you can remove some of the clams from their shells for easier eating.
- Combine Pasta and Clams:
- Add the drained spaghetti to the skillet with the clam cooking liquid. Toss to combine, adding some of the reserved pasta cooking water if the mixture seems dry.
- Return the clams to the skillet, add the chopped parsley, and season with salt and freshly ground black pepper to taste. Toss everything together until well mixed and heated through.
- Serve:
- Divide the spaghetti and clams among serving plates, making sure each portion has a good amount of clams and sauce.
- Drizzle with a little extra virgin olive oil and garnish with more chopped parsley if desired. Serve immediately.
Enjoy your Spaghetti with Lupini Clams!
