Spaghetti with clams is a perfectly satisfying must-have dish on Christmas Eve in Italy. But its execution requires a few tricks for making it the right way! First off, the clams must be very fresh -- sold in a sealed net with indications on variety, production method, product traceability and the date of packaging. Forget the individually packaged varieties – they’re not safe. That being said, we’ve also got a list of 5 mistakes to avoid while making spaghetti con le vongole.
Error 1: Not discarding bad clams
At the time of purchase, the clams should still be alive (meaning their valves will be tightly closed). If you find some shells broken or open, throw them away. Otherwise, the sauce might not taste very good. Remember: just one damaged clam can ruin the whole dish.
Error 2: Not soaking the clams long enough
Clams live in the sand, so they retain many impurities. They should therefore be purged in water to get rid of any sand grains that might end up between your teeth! You must soak the clams for at least 2 hours. First, rinse them under running water. Then place them in a bowl with cold water and salt. Let them purge in the refrigerator. When you remove them from the soaking water, don’t transfer them to a strainer. Instead, gently remove them by the handful so the sand stays at the bottom of the bowl.
Error 3: Too little salt in the water
To get the clams to open and purify themselves, it’s essential to recreate their natural environment. So when you let them rest in a bowl with water, you’ll need to add at least 2 tablespoons of salt per liter of water.
Error 4: Discarding the cooking liquid
Once opened, the clams will release their liquid, which will be essential for the flavor of the dish. So don’t throw it away! Instead, strain it with a thick mesh strainer lined with two paper towel sheets. For an even more delicious result, reduce this broth in a pot with oil and garlic before adding the clams back in.
Error 5: Overcooking the clams
Clams don’t need to cook for very long. Otherwise, they may become rubbery in texture. Once you add the clams to a pot to open, remove them one by one as soon as the shell opens and set aside.