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Spaghetti with Clams and Prosciutto

Clam Spaghetti

My latest recipe for spaghetti with clams and prosciutto comes fresh from my trip to Tuscany. Although this was my third trip to Tuscany, each time I am mesmerised by its food, beauty, people and lifestyle. This time I particularly noticed the use of fresh herbs and flavourings. This was probably helped by the fact I attended a family wedding on an exquisite organically run guesthouse Torraccia di Chiusi . Set in the hills of Tuscany, a stones throw away from the medieval town of San Gimignano, the food and wine alone will take your breath away. The food is sublime and cooked with local, fresh ingredients while the wine is manually home produced on their certified organic vineyards and is possibly the best wine I have tasted. And with no heady feeling the next day.

Pasta in Italy is so different to the pasta we get anywhere else. The Italians have perfected the recipe: it is light, fresh and melts in the mouth. You don’t need too much sauce, just a hint, so that the focus is on the pasta itself. My recipe for spaghetti with clams and prosciutto does just that with only a handful of ingredients. The wine and bacon is just enough to flavour the pasta and complement the clams. And the fresh herbs and garlic add a bit of rustic flavour to the dish.

The Gourmet Lens spaghetti with clams and prosciutto

Simple and easy to make, serve with crusty bread and a green salad with a glass of Italian wine on the side. Buon Appetito! 

If you like this then you will love my recipe for Thai Crab Noodles.

Spaghetti with Clams and Prosciutto

Spaghetti with Clams and Prosciutto My latest recipe for spaghetti with clams and prosciutto comes fresh from my trip to Tuscany. Although this was my third trip to Tuscany, each time I am mesmerised by its food, beauty, people and lifestyle. This time I particularly noticed the use of fresh herbs and flavourings. This was probably helped by the fact I attended a family wedding on an exquisite organically run guesthouse Torraccia di Chiusi . Set in the hills of Tuscany, a stones throw away from the medieval town of San Gimignano, the food and wine alone will take your breath away. The food is sublime and cooked with local, fresh ingredients while the wine is manually home produced on their certified organic vineyards and is possibly the best wine I have tasted. And with no heady feeling the next day. Pasta in Italy is so different to the pasta we get anywhere else. The Italians have perfected the recipe: it is light, fresh and melts in the mouth. You don’t need too much sauce, just a hint, so that the focus is on the pasta itself. My recipe for spaghetti with clams and prosciutto does just that with only a handful of ingredients. The wine and bacon is just enough to flavour the pasta and complement the clams. And the fresh herbs and garlic add a bit of rustic flavour to the dish. Simple and easy to make, serve with crusty bread and a green salad with a glass of Italian wine on the side. Buon Appetito!  If you like this then you will love my recipe for Thai Crab Noodles.     Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 kg fresh clams
  • 3 tablespoons olive oil
  • 3 large cloves fresh garlic, chopped
  • 100g prosciutto or Serrano ham, chopped
  • 2 tablespoons butter
  • ½ to 1 teaspoon chilli flakes
  • 250ml crisp dry white wine
  • 1 handful fresh parsley, chopped
  • Himalayan salt, to taste
  • 1 lemon

Instructions

Begin by scrubbing and rinsing the clams.

Place the olive oil in a heavy bottom pan with a lid. Heat on a medium heat.

Add the garlic and prosciutto. Stir continuously for 3 minutes.

Add the butter and chilli flakes and cook for 1 minute.

Stir in the wine and allow to heat until just bubbling before adding the clams.

Stir and cover the pot and cook for 10 to 12 minutes or until the clams have opened.

Season to taste, sprinkle over the parsley and add a squeeze of lemon juice. 

Serve in bowls with crusty fresh bread and a side salad. Buon Appetito!

Notes

Taste before adding the salt at the end of cooking as shellfish can be naturally salty.

 

 

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