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🍝 Spaghetti with Venus Clams

565 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly rinse the Venus clams under running water.
  2. 2. Discard any clams that are already open.
  3. 3. Place the clams and one sprig of parsley into a large pan.
  4. 4. Cover the pan and heat the clams for a few minutes.
  5. 5. Continue to simmer until all the shells have opened.
  6. 6. Remove any clams that remain closed after heating.
  7. 7. Cover the opened clams temporarily to keep them warm.
  8. 8. Decide which clams you want to keep in their shells.
  9. 9. Carefully remove the meat from the remaining clams.
  10. 10. Pour the cooking liquid from the pan through a fine mesh sieve.
  11. 11. Peel the garlic cloves and chop them finely.
  12. 12. Wash the tomatoes and cut them into small pieces.
  13. 13. Heat the olive oil in a clean pan.
  14. 14. Fry the chopped garlic in the oil.
  15. 15. Add the cut tomatoes and another sprig of parsley.
  16. 16. Let the tomato mixture simmer for about ten minutes.
  17. 17. Pour the filtered clam broth into the pan.
  18. 18. Reduce the sauce by boiling it over high heat.
  19. 19. Season the sauce with salt and black pepper.
  20. 20. Add the removed clam meat pieces to the sauce.
  21. 21. Finely chop the remaining parsley.
  22. 22. Cook the spaghetti in plenty of boiling salted water until al dente.
  23. 23. Drain the pasta.
  24. 24. Toss the drained spaghetti with the clam sauce.
  25. 25. Plate the spaghetti.
  26. 26. Garnish the dish with the chopped parsley.
  27. 27. Decorate it additionally with the clams in their shells.
  28. 28. Serve the dish immediately.

Nutrition per serving