Obviously this dish in Naples is often prepared, but preparing spaghetti alla vongole alla Cannavacciuolo is really something sublime and simple. Aware that public opinion will divide and that there will be factions that will line up for or against the chef, however, we offer it to you because it is very good!
Ingredients
- spaghetti, 280 gr
- clams, 1 kg
- garlic, 200 gr
- latte
- extra virgin olive oil
- sale
- fresh parsley
Preparation
- Start peeling the garlic and deprive it of the soul. Place it in a bowl covering it with milk and wrap with cling film, leaving it to rest in the fridge overnight.
- Pour the garlic and milk into a saucepan and bring to the boil for a few minutes. Drain the garlic and rinse it under running water. Transfer the garlic to a saucepan and cover again with milk.
- Repeat the same operation two more times. At this point, bring the water to a boil in a pot where the pasta will be dropped. Also prepare the clams: heat a drizzle of oil in a saucepan, add the clams and pour a ladle of boiling water. Take the clams that gradually open and take care to keep the cooking liquid for a perfect pasta and clams.
- At this point, blend the garlic with a little oil and milk to obtain a slightly thick cream. Drain the spaghetti al dente in the pan where you previously opened the clams. Add the prepared garlic sauce and season with parsley. And now you can plate and serve the spaghetti with clams alla Cannavacciuolo hot, which according to Pieraccioni are a "real joy".
The wines you can pair are:
- Falanghina Gold Edition
- Greek Igp
- Donna Amalia
