Spaghetti with Clams and Sausage, the Recipe

Tasty and full of contrasts, here's how to make spaghetti with clams and sausage!

200 g of AIA Paesana Luganega

500 g of real clams

320 g of spaghetti

1 clove of garlic

Half a glass of white wine

1 sprig of fresh parsley

Extra virgin olive oil

Coarse salt for the pasta water

Pepper

Description

The idea of pairing meat with fish is not a recent culinary discovery, in fact, spaghetti with clams and sausage is a dish much appreciated by those who love the flavors of sea and land.

The sausage, which we usually see on the barbecue or paired with beans in the winter season, gives the classic spaghetti with clams a unique and irresistible flavor.

Preparing spaghetti with clams and sausage is simple, but you will have to remove all the sand from the clams. How? It's simple, put the clams in a bowl with cold water and a pinch of salt and let them purge for a few hours in the refrigerator. At this point, wash them well under cold running water and remove the broken ones and those that remain open.

Here's how to prepare the entire recipe for this first course that tastes like summer.

Luganega Paesana

Procedure

Put the clams in a large pan, cover and turn on the heat. After a few minutes remove the lid and the clams that remain closed. Put the open clams in a bowl and filter the liquid they have formed with a clean kitchen cloth with very tight mesh. Add the filtered liquid to the clams.

Remove the sausage from its casing and crumble it, cook it in a pan for 5 minutes to brown it well, then add a clove of garlic, season with pepper. Deglaze the sausage with the white wine and let all the alcohol evaporate. In the meantime, cook the pasta in plenty of boiling salted water.

Drain the spaghetti very al dente, add them to the sausage and add the clams with their liquid. Stir and finish cooking the pasta, plate and serve with a sprinkle of finely chopped fresh parsley.

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