{"id":32956,"date":"2023-06-05T14:35:11","date_gmt":"2023-06-05T12:35:11","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=32956"},"modified":"2024-03-28T17:14:22","modified_gmt":"2024-03-28T16:14:22","slug":"spaghetti-n-3-with-clams-sauce-and-bottarga","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/spaghetti-n-3-with-clams-sauce-and-bottarga\/","title":{"rendered":"Spaghetti No. 3"},"content":{"rendered":"\n
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INGREDIENTS
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FOR 2 PEOPLE<\/strong>

250 g Rummo Spaghetti n\u00b0 3<\/em>
1 kg freshest clams in their shells<\/em>
Bottarga (salted & dried mullet or tuna roe), to taste<\/em>
Lemon zest, to taste<\/em>
Parsley<\/em>
1 chili pepper<\/em>
2 cloves of garlic<\/em>
1\u20442 glass dry white wine<\/em><\/p>\n<\/div>\n\n\n\n

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DIRECTIONS<\/h3>\n\n\n\n

Soak the clams in salted water (40 g of fine sea salt to a liter of water). Meanwhile, use a peeler to remove several strips of zest from a lemon, finely chop the leaves from a few sprigs of parsley (set aside). In a wide saute\u0301 pan, saute\u0301 the remaining parsley stems, garlic, lemon zest and chili pepper in olive oil. When the clams have released their salt and grit, rinse them and pour them into the same pan. Saute\u0301 quickly. Add the wine, toss a few times to blend, then cover and cook until the alcohol evaporates. Remove the clam shells one by one as they open (to avoid overcooking) until all open. (Never force a shell to open. If it stays closed, do not serve or eat it.) Keep the cooking liquid (this is called \u201cacqua santa\u201d or \u201choly water\u201d in Naples) and filter it to remove the garlic, zest, chili pepper, parsley stems and any grit. Remove \u2154 of the clams from their shells (using another shell is an excellent method!) and let them sit in the \u201cacqua santa.\u201d Set aside the other 1\/3, still in their shells. Salt a pot of water, bring it to a boil and cook the spaghetti, draining when still extremely \u201cal dente\u201d (almost uncooked) directly into the saute\u0301 pan. Add a little of the pasta\u2019s cooking water and some of the filtered liquid. Saute\u0301 briefly. Add the remaining \u201cacqua santa\u201d with the shelled clams as well as the clams still in their shells. Continue tossing and saute\u0301ing, adding some chopped parsley, mixing the flavors and finishing the cooking of the spaghetti. Plate, paying attention to finish each serving with a proper ratio of shelled and unshelled clams and some creamy sauce from the pan. Finish with a drizzle of olive oil and a grating of bottarga to taste. Buon appetito!<\/p>\n\n\n\n

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ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS FOR 2 PEOPLE 250 g Rummo Spaghetti n\u00b0 31 kg freshest clams in their shellsBottarga (salted & dried mullet or tuna roe), to tasteLemon zest, to tasteParsley1 chili pepper2 cloves of garlic1\u20442 glass dry white wine DIRECTIONS Soak the clams in salted water (40 g of fine sea salt to a liter of water). […]<\/p>\n","protected":false},"author":8,"featured_media":33327,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1903,285],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/13_Spaghetti_Vongole_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/13_Spaghetti_Vongole_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/13_Spaghetti_Vongole_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/13_Spaghetti_Vongole_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/13_Spaghetti_Vongole_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/13_Spaghetti_Vongole_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/13_Spaghetti_Vongole_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Spaghetti n\u00b0 31 kg freshest clams in their shellsBottarga (salted & dried mullet or tuna roe), to tasteLemon zest, to tasteParsley1 chili pepper2 cloves of garlic1\u20442 glass dry white wine DIRECTIONS Soak the clams in salted water (40 g of fine sea salt to a liter of water).…","yoast_head":"\nSpaghetti No. 3 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/spaghetti-n-3-with-clams-sauce-and-bottarga\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spaghetti No. 3 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Spaghetti n\u00b0 31 kg freshest clams in their shellsBottarga (salted & dried mullet or tuna roe), to tasteLemon zest, to tasteParsley1 chili pepper2 cloves of garlic1\u20442 glass dry white wine DIRECTIONS Soak the clams in salted water (40 g of fine sea salt to a liter of water). 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