Spaghetti with peas and shells
4 servings
30 minutes
Spaghetti with peas and clams is a refined dish of Italian cuisine that combines the freshness of the sea and the tenderness of pasta. Venus clams, traditional in Mediterranean cooking, add a rich flavor, while white wine enhances their aroma. Green peas contribute a light sweetness and juiciness, creating a balance between seafood and pasta. The sauce made from butter and parmesan makes the dish velvety and rich without overwhelming the taste. This treat is perfect for dinner with a glass of white wine, evoking the feeling of Italy's sunny coast. Serving the hot dish with clams creates an atmosphere of coziness and elegance, making it worthy of any festive table.
1
Pour the pasta into a large pot of salted water, bring to a boil, and cook uncovered. When the water boils again, reduce the heat so that the water continues to boil and cook for another 10-12 minutes.
- Salt: to taste
- Spaghetti: 350 g
2
Rinse the shells in salted water, remove any with damaged shells and those that do not close immediately when touched. Place the shells in a large pot, add wine and finely chopped shallots. Cover, set on high heat, and cook for 3-5 minutes until the shells open. Remove the shells with a slotted spoon, discarding any that did not open, and extract the rest from their shells.
- Venus shells (vongole): 500 g
- Dry white wine: 5 tablespoon
- Shallots: 1 piece
3
Strain the shellfish broth through a sieve into a bowl. Drain the water from the spaghetti. Melt butter in a large skillet, add clams, peas, grated Parmesan, and a small amount of shellfish broth: you should have a sauce, not a soup. Mix everything well, heat it up, and transfer to a warmed deep dish. Serve immediately.
- Butter: 50 g
- Venus shells (vongole): 500 g
- Canned green peas: 100 g
- Parmesan cheese: 80 g