Dad’s Spaghetti and Clams

originally posted June 28, 2011

Being Italian American has its delicious perks and food has always been important for my family. It seems fitting since I’m sharing my family stories with all of you to also share my parents' great recipes on this blog. They are both fantastic cooks.  Phone conversations with my mother often revolve around what she's cooking. When my dad visits he sometimes takes charge of cooking a big Sunday meal. It reminds me of the days when my grandparents gathered the family together around a dinner table. The below recipe my father learned from my grandfather Antonio. I hope you like this. Mangia! 

Dad’s Spaghetti and Clams
(serves 8-10)

50 top neck clams

2 to 3 cups olive oil

2 bulbs garlic

One bunch of Italian parsley

2 lbs of spaghetti (do not salt cooking water)

Coat the bottom of a big pot with olive oil and chopped garlic. Chop one bunch of Italian parsley including the stems (they have vitamin C and tons of flavor) and set aside.  

Scrub the clams vigorously under cold water to clean sand and dirt off the shells.  Place clams in the pot, sprinkle parsley on the top.  Turn burner on medium heat and cover pot to steam the clams. This will take about an hour.

Once the shells open, remove the clams (watch this video) and place is a separate bowl. Discard any unopened clams.

Reserve all liquid remaining in the pot. Cut clams into quarters (watch this video) and place in a colander. Rinse clams (watch this video) and then return to pot. Bring to a light boil.  

Place cooked spaghetti in the pot to combine with clam sauce, then pour into a large serving bowl.  Sprinkle grated cheese and red crushed pepper to taste.  You can serve this with a caprese salad. 

See my first taste. Enjoy!