The scent of the sea in a dish: simple, refined, and deeply Italian. Spaghetti with clams is a celebration of balance — between the salt of the shellfish, the heat of the chili, the richness of the oil, and the depth of garlic. With GarlIT garlic, there’s no peeling or guessing. Just slice, cook, and let the magic unfold.
Let the clams purge in cold salted water for at least an hour. In a large pan, heat the olive oil with finely chopped GarlIT garlic and a pinch of chili. Add the clams and deglaze with white wine. Cover and cook over high heat until the clams open. Meanwhile, boil the spaghetti in salted water until al dente. Drain and toss in the pan with the clams, a bit of pasta water, and chopped parsley. Serve immediately, with all the flavors of the sea.
