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Spaghetti with clam sauce, acaluma style.

 
 
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  You need a large pot to boil the pasta in. Many non-Italians ask: “why such a large pot?” This is not a forum, just use a large pot, please. The more water the pasta boils in, the better. When the water comes to a boil, you will add a handful of salt (preferably large salt). If you’re non-Italian, you’re probably not putting enough salt in the water. Put more. If you’re inclined to ask “Isn’t it bad for you?” turn the stove off and go eat a cheesburger.

Buy live clams in Italy. Small ones. Any variation of this and you might as well turn off the stove and go eat a cheesburger. If you are convinced that you can find good Mediterranean clams in some other part of the world, please let us know and we’ll put your picture on this page, praising you.

Pour some extra-virgin olive oil in a large pan, and with a low flame sauté some peeled, slightly crushed garlic together with a finely chopped anchovy, and a touch of peperoncino. Come to think of it, chop up another anchovy and put it in the water that should still not be boiling due to the LARGE QUANTITY of water that you had put in the LARGE POT. Now pour a glass of white wine in the water.
 
 

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