Spaghetti with Cannavacciuolo clams

The recipe for spaghetti with clams from Cannavacciuolo has a particular secret: the wise use of milk and garlic. Here's how they prepare.

Neapolitan, chef and also starred: who better than Antonino Cannavacciuolo can teach us how to make spaghetti with clams? Nobody obviously and yet we are certain that when they read what his secret is, many will turn their noses up. Spaghetti with clams from Cannavacciuolo is made with a cream based on milk and garlic : this is how the great chef makes them so creamy! Heresy? Maybe, but we know very well that we can give chefs of his caliber anything, as well as the benefit of the doubt.

We have tried them and can tell you without fear that they are amazing . They contain all the flavor of the sea with a creaminess never seen in a dish of this type. We therefore just have to thank Cannavacciuolo for sharing on TV, during the program Natale con Cannavacciuolo , all the secrets for preparing this pasta.

How to prepare the recipe for spaghetti with clams from Cannavacciuolo

1. First place the cored garlic in a glass jar and cover it with milk . Close and leave to rest in the refrigerator overnight .
2. The following day, drain and rinse the segments under running water.
3. Place it in a saucepan, cover it with milk and turn on the heat. As soon as it reaches the boil, turn off.
4. Drain and rinse the garlic again, put it back on the heat covered with milk and bring it back to the boil. This must be repeated a total of three times.
5. In the meantime , cook the pasta in plenty of salted water for the time indicated on the package.
6. Separately, in a pan, heat a drizzle of oil and add the clams together with a ladle of boiling water.
7. As the clams open, transfer them to a plate.
8. Once the three rounds of cooking the garlic have been completed, drain it from the milk one last time and place it in the bowl of an immersion blender together with equal quantities of oil and milk . You will have to barely cover them.
9. Blend until you obtain a smooth and homogeneous cream, neither too thick nor too liquid.
10. Drain the pasta al dente and season it for a minute together with the liquid released by the clams.
11. Add the garlic cream, flavor with parsley and distribute on plates, also adding the opened clams.

We must admit that this recipe is truly particular but in our opinion it represents a valid alternative to the classic spaghetti with clams . We highly recommend you try them!

storage

Since this is a fish-based recipe, we do not recommend storing it. If you have any leftovers, place it in the refrigerator and consume it within 24 hours, heating it in a pan with a drizzle of oil.

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