{"id":1743,"date":"2020-09-18T06:30:00","date_gmt":"2020-09-17T22:30:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=1743"},"modified":"2023-07-01T17:48:32","modified_gmt":"2023-07-01T09:48:32","slug":"spaghetti-clamsmato-sauce","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/spaghetti-clamsmato-sauce\/","title":{"rendered":"Spaghetti with clamsmato sauce"},"content":{"rendered":"
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Spaghetti, clams and tomato sauce…it can\u2019t be any simpler or classic, but jeez it is delicious!<\/p>\n\n\n\n

We found these fresh clams yesterday and pasta and tomato sauce immediately crossed our minds. <\/p>\n\n\n\n

Because of this spontaneous buying we didn\u2019t have time to make fresh pasta<\/a>, but this doesn\u2019t make this dish any less interesting.<\/p>\n\n\n\n

What are clams<\/h2>\n\n\n\n

Clams are shellfish that make up an important part of the web of life that keeps the seas functioning, both as filter feeders and as a food source for many different animals.<\/p>\n\n\n

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Clam is a common name for several kinds of bivalve<\/strong><\/a> <\/strong>mollusks<\/strong><\/a>. The word is often applied only to those that are edible and live as in-fauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shells of equal size connected by two abductor muscles. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the sand or mud.<\/p>\n\n\n\n

How to cook clams<\/h2>\n\n\n\n

It is a quick process and not a difficult task, but you must stay focussed to be sure they don\u2019t overcook. You add them into a pan over a low heat and stir as they begin to open. They will release a lot of their natural juices.<\/p>\n\n\n

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\"clams\"<\/figure><\/div>\n\n\n

Clams are cooked and ready when the shells open. If a shell does not open after cooking, discard the clam. This means that the clam was not alive and fresh in the first place and that it may be contaminated just like with oysters and mussels.<\/p>\n\n\n\n

Do not overcook clams or they might become chewy and tough. Once they are cooked, they need to be added to your recipe to warm, so add them just before serving. The longer the clams are on heat, the tougher the meat will become.<\/p>\n\n\n\n

As with mussels, you can soak the clams in milk to make them more tender. But this is only advised for white clam chowder or in creamy recipes. Again, don\u2019t overcook them.<\/p>\n\n\n\n

Also try our other seafood dishes<\/a>.<\/p>\n\n\n

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\"spaghetti<\/div>\n<\/div>\n

Spaghetti with clamsmato sauce<\/h2>\n
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Pasta, clams and tomato sauce…it can\u2019t be any simpler or classic, but jeez it is delicious!<\/span><\/div>\n
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