Clam Broth Aglio e Olio Pasta: A Taste of the Sea with Freshwater Clams
Freshwater Clam Aglio e Olio Pasta
This pasta dish features a light yet deeply flavorful broth made from fresh corbicula clams, enhanced with a touch of Manila clams for an extra layer of umami. It’s a delightful twist on the classic Aglio e Olio, offering a refreshing taste of the sea.
Main Ingredients- Pasta 200g
- Fresh Corbicula Clams 1.5-2kg
- Sliced Garlic 1 handful (approx. 10-15 cloves)
- Chopped Chives or Garlic Chives, a small amount (to taste)
- Dried Thai Chilies 10 (or 2-3 dried red chili peppers)
Seasoning & Others- Olive Oil 7 Tbsp
- Dry White Wine 5 Tbsp
- Dried Parsley 1 Tbsp (for garnish)
- Black Pepper 0.5 tsp
- Sea Salt 2 Tbsp (for purging clams)
- Bamboo Salt 1.5 tsp (or regular salt)
- Olive Oil 7 Tbsp
- Dry White Wine 5 Tbsp
- Dried Parsley 1 Tbsp (for garnish)
- Black Pepper 0.5 tsp
- Sea Salt 2 Tbsp (for purging clams)
- Bamboo Salt 1.5 tsp (or regular salt)
Cooking Instructions
Step 1
Purging the clams is crucial for a grit-free experience! In a large bowl, dissolve 2 Tbsp of sea salt in 2 liters of water. Add the cleaned corbicula clams, cover the bowl, and place it in a cool, dark place to purge for at least 6 hours, or preferably overnight. This process helps the clams expel any sand or grit.
Step 2
After purging, gently rinse the clams under running water, swishing them lightly to remove any remaining debris. Drain them in a colander. Avoid washing too vigorously, as this might cause the clam shells to close tightly.
Step 3
In a wide, deep pan, heat 7 Tbsp of olive oil over low heat. Add the thinly sliced garlic and sauté slowly until fragrant and lightly golden. Be careful not to burn the garlic, as this will turn it bitter. Infusing the oil with garlic is key to the dish’s flavor base.
Step 4
Once the garlic is golden and aromatic, add all the drained clams to the pan. Turn the heat up to medium-high. Pour in 5 Tbsp of dry white wine to help cook off any fishy odors and deglaze the pan. Add 1.5 tsp of bamboo salt (or regular salt) and 0.5 tsp of black pepper. Stir-fry briefly until the clams begin to open.
Step 5
Meanwhile, bring a separate pot of water to a rolling boil. Add 1 tsp of bamboo salt (or regular salt) to the boiling water. Add the pasta and cook according to package directions, but aim for about 1-2 minutes less than al dente. Reserve about 1 cup of the starchy pasta water before draining. This pasta water is essential for creating a beautiful sauce.
Step 6
When the pasta is about halfway cooked, carefully transfer it directly from the boiling water into the pan with the clams. This allows the pasta to absorb the delicious clam broth as it finishes cooking.
Step 7
Continue to stir-fry the pasta and clams together. Cook until all the clams have opened fully and a milky, flavorful broth has been released. Add about 2 ladles of the reserved pasta water to the pan. This starchy water will emulsify with the olive oil and clam juices to create a light, luscious sauce that coats the pasta beautifully. Let the sauce simmer and thicken slightly.
Step 8
Gently wipe the dried Thai chilies (or red chili peppers) with a damp paper towel to remove any dust. Add them whole or lightly crushed to the pan. Adjust the quantity based on your preferred level of spiciness.
Step 9
Finally, sprinkle 1 Tbsp of dried parsley over the dish for a touch of freshness and visual appeal. You can adjust the amount of parsley to your liking.
Step 10
Just before serving, add the chopped chives or garlic chives to the pan and toss gently. They will cook slightly in the residual heat, retaining their fresh flavor and a pleasant crunch. Avoid overcooking them, as they can lose their vibrant color.
Step 11
Serve the Freshwater Clam Aglio e Olio pasta immediately while hot. You can enjoy it with the shells on, or for a cleaner presentation, remove the shells before serving. Savor the fresh, briny flavors of the sea in this delightful pasta dish!
