Spaghetti with clams

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  • Clam white: 900 g
  • Spaghetti: 150 g
  • Garlic: 2
  • Margarine garlic and thyme: 2 Tablespoons
  • Malagueta large, dry: 1/2
  • Coriander: 1 Sauce (including the stalks)
  • Liquor Raimundo: 2 Tablespoons
  • Lemon (juice and zest): 1/2


Wash the clams to remove all the sand and choose those that are closed. In a saucepan, put margerine garlic and thyme, the stalks of parsley and half of chillies, finely cut. Stir-fry a little, and only then place the clams.

Stir-fry again for about five minutes and pour the liquor raimundo.

Let evaporate, cover and go stirring until the clams being cooked. If the sauce start to dry out, to pour a little water (for example, the water of the spaghetti).

Cook spaghetti according to package directions with olive oil and salt, and when it is al dente join the prepared clam and stewing about two minutes.

Before serving put coriander, the rest of the malagueta, the juice and the zest of lemon.

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