Italian
Spaghetti with Clams Sciuliarielli
by Manu Food · 60K subscribers on YouTube
A classic Neapolitan spaghetti with clams prepared in the 'sciuliariello' style, meaning the pasta is served loose and slightly soupy, not heavily creamed. The chef demonstrates the authentic technique of cooking the spaghetti directly in the clam sauce for maximum flavour.
- Difficulty
- easy
Ingredients
6 items- Spaghetti
- Vongole (Clams)Preferably small, already purged
- Extra Virgin Olive OilExtra virgin olive oil, generous drizzle
- GarlicCloves, crushed
- ParsleyStalk and leaves; stalk for sautéing, leaves for garnish
- Chili Pepper(optional) — Fresh or dried chili, seeds removed for less heat
Method
- Heat a generous drizzle of extra virgin olive oil in a pan. Add crushed garlic, a parsley stalk, and chili pepper (remove seeds to reduce heat). Sauté until fragrant.
- Add the clams, being careful of splashes. As each clam opens, remove it from the pan. Discard any clams that do not open.
- Shell most of the clams, keeping a few in their shells for decoration.
- Cook the spaghetti until just under al dente (a few minutes before the recommended cooking time). Drain and transfer to the pan with the clam sauce.
- Cook the spaghetti in the clam sauce until al dente, adding a little pasta cooking water if needed. The dish should be loose and slightly soupy (sciuliariello).
- Add the shelled clams and chopped fresh parsley. Toss gently, then serve immediately.
