Spaghetti al Mandolino w/Clams
$45.00
This classic Italian dish combines the delicate flavor of fresh clams with the brightness of parsley and a touch of heat from chili. The sauce perfectly coats the spaghetti, creating a rich and satisfying experience in every bite.
Includes:
-1 - 1lb La Fabbrica Spaghetti al Mandolino
-2 - cans 6.5oz LaMonica Chopped Sea Clams
-1 bottle - 12oz Pennsylvania Macaroni Italian Extra Virgin Olive Oil
-1 - Garlic Clove Head
-1 - 1oz Chili Flakes
Instructions:
1) Prepare the Clams: Separate the clams from the clam juice.
2) Prepare the Sauce: In the same pan, heat 2-3 tablespoons of EVOO over medium heat. Add the garlic clove (crushed but whole) and chili flakes. Once the oil sizzles and becomes aromatic, pour in the reserved clam cooking liquid. Bring the mixture to a gentle boil, then remove the garlic.
3) (optional) Add Fresh Cherry Tomatoes: In a small non-stick skillet, brown some halved cherry tomatoes with a drizzle of EVOO and a pinch of salt for 2-3 minutes. Set aside.
4) Cook the Pasta: Boil the spaghetti in a large pot of salted water. Cook until just shy of al dente, reserving a cup of pasta water.
5) Combine and Finish: Transfer the spaghetti to the pan with the clam sauce. Toss over medium heat, adding reserved pasta water as needed to create a creamy emulsion. Add the clams and sauteed cherry tomatoes. Toss everything together for 1-2 minutes to blend the flavors.
6) Serve: Remove from the heat when the pasta is still al dente. Sprinkle generously with chopped parsley. Sprinkle with a touch of EVOO raw for extra flavor. Serve now and enjoy this typical Italian dish!
Includes:
-1 - 1lb La Fabbrica Spaghetti al Mandolino
-2 - cans 6.5oz LaMonica Chopped Sea Clams
-1 bottle - 12oz Pennsylvania Macaroni Italian Extra Virgin Olive Oil
-1 - Garlic Clove Head
-1 - 1oz Chili Flakes
Instructions:
1) Prepare the Clams: Separate the clams from the clam juice.
2) Prepare the Sauce: In the same pan, heat 2-3 tablespoons of EVOO over medium heat. Add the garlic clove (crushed but whole) and chili flakes. Once the oil sizzles and becomes aromatic, pour in the reserved clam cooking liquid. Bring the mixture to a gentle boil, then remove the garlic.
3) (optional) Add Fresh Cherry Tomatoes: In a small non-stick skillet, brown some halved cherry tomatoes with a drizzle of EVOO and a pinch of salt for 2-3 minutes. Set aside.
4) Cook the Pasta: Boil the spaghetti in a large pot of salted water. Cook until just shy of al dente, reserving a cup of pasta water.
5) Combine and Finish: Transfer the spaghetti to the pan with the clam sauce. Toss over medium heat, adding reserved pasta water as needed to create a creamy emulsion. Add the clams and sauteed cherry tomatoes. Toss everything together for 1-2 minutes to blend the flavors.
6) Serve: Remove from the heat when the pasta is still al dente. Sprinkle generously with chopped parsley. Sprinkle with a touch of EVOO raw for extra flavor. Serve now and enjoy this typical Italian dish!