Simpukkapasta Pangrattatolla
recipe

A delicious pasta dish featuring fresh clams and a crunchy breadcrumb topping.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 1 kg fresh clams
- 1 onion, finely chopped
- 4 garlic cloves, peeled
- ½ red chili, sliced
- 2 bay leaves
- 1.5 dl dry vermouth
- 2 tbsp cream
- 2 tbsp olive oil
- Chopped fresh parsley
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Pangrattato:

- 80-100 g stale white bread
- Zest of ½ - 1 lemon
- ½ tsp chili flakes
- 3 anchovy fillets
- 2 garlic cloves, peeled
- 1 tbsp olive oil
- Sea salt, to taste

Instructions:

1. Soak the clams in cold water, rinse them, and remove any beards. Discard any clams that do not close. Drain the water.
2. Finely chop the onion, crush the garlic cloves, and slice the chili.
3. In a large lidded skillet, heat the olive oil and soften the onion for a few minutes. Add the garlic and cook for another minute.
4. Increase the heat and pour the vermouth into the skillet. Once it boils, add the bay leaves and chili.
5. Add the clams to the skillet, cover, and cook for about five minutes, shaking the pan occasionally. Discard any clams that do not open.
6. Remove the skillet from the heat, stir in the cream and half of the parsley. Cover and shake the pan to combine.
7. To make the pangrattato, tear the bread into pieces, zest the lemon, and combine the bread, garlic, and anchovies in a food processor. Pulse until the mixture resembles breadcrumbs.
8. In a pan, heat olive oil and toast the breadcrumb mixture until golden and crispy, being careful not to burn. Transfer to paper towels to cool.
9. Cook the spaghetti according to the package instructions minus 2 minutes. Drain the pasta and toss it with the clams.
10. Serve on plates, sprinkle with chopped parsley and pangrattato. Enjoy immediately.

Nutritional Information (per serving):

Calories: 550
Protein: 25g
Fat: 18g
Carbohydrates: 70g
Fiber: 3g
Sodium: 600mg

Reviews: 3.39 (2141 reviews) ★★★★★ share