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A penance in Venice.


spaghetti with clams

At about  7 p.m. we spoke on the phone, he was in a nice bar near the old fish market drinking an aperitif accompanied by wonderful appetizers. He said they were all very, very good … …. I was furious, me too, I thought! 

 Last week Nick went to Venice  , after an aperitif in one of the most famous cities in the world, my lovely husband ,  enjoyed a good fish dinner , a fantastic  meal he said.  O.k , I thought… there’s something very unfair going on here.  I’m at home with the dog , a plate of salad and ground beef  and Nick’s tucking into a very tasty fish supper. A  penance was needed for so much injustice. I could  ask him to bring ,directly from the fish market in Venice, a Kilo of fresh clams. But it would  not  be very fare on the person sitting next to him , or for that matter the whole train carriage!  

 So in the end, I settled for  some photos , to be taken very early in the morning, just to show  the beauty of the market. 











After seeing the photos, the first thing I thought was , I WANT TO EAT A FISH DISH, now !!!!. Anyway, Spaghetti with clams  famous  from the north to the south of Italy, a dish that combines a whole nation, known in Venice as well as in Naples and for my pleasure, last night at my house too!

Ingredients for 4 people:
1 kilogram of fresh clams ( Veraci clams if possible)
 400 grams of spaghetti N 5
A sprig of parsley
2 cloves of garlic
A glass of white wine
Evo oil
Salt and pepper.
 How it works:

 Rinse the clams then Place in a pot, add a dash of white wine and close the lid. Cook for 2 minute over high heat. In this way the clams they’ll start to open. If they don’t open, throw them away .In a glass strain  the liquid from the clams with a serviette. This will clean the sand from the clam juice. In a pot, start cooking the pasta with a good pinch of salt. In a pan heat Evo oil, hand crush the garlic and add  whole to the  pan .   when garlic is golden add the filtered liquid and a drop of wine. At this point, drain the spaghetti more al dente than normal and continue cooking in the pan with the clam juice. Add more filtrate juice and cook for 1 and mix continually. Add the clams, chopped  parsley, salt and pepper. Cook for 2 stirring constantly . Serve

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