Spaghettoni Amalfi Recipe
Square spaghetti pasta with little neck clams and octopus tossed with olive oil, garlic and fresh parsley.
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Ingredients
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Pasta
Seafood
Aromatics
Liquid
Method
Prepare the seafood
- 1
Clean the clams
Soak the little neck clams in cold water for about 30 minutes to remove any sand. Rinse thoroughly under cold water.
- 2
Prepare the octopus
In a pot of boiling water, cook the octopus for about 30 to 40 minutes or until tender. Drain and set aside.
Cook the pasta
- 3
Boil the water
In a large pot, bring 1 liter of water to a boil. Add a generous pinch of salt.
- 4
Cook the spaghettoni
Add the spaghettoni to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Prepare the sauce
- 5
Sauté garlic and octopus
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then add the cooked octopus pieces and sauté for an additional 2-3 minutes.
- 6
Add clams and wine
Add the cleaned clams to the skillet and pour in the white wine. Cover and cook for about 5-7 minutes or until the clams open up. Discard any that do not open.
- 7
Combine pasta and sauce
Add the drained spaghettoni to the skillet with the clams and octopus. Toss to combine, adding reserved pasta water a little at a time if the pasta seems dry.
- 8
Season and finish
Stir in the chopped parsley, red pepper flakes, salt, and black pepper to taste. Mix well and remove from heat.
Serve
- 9
Plate the spaghettoni
Serve the spaghettoni Amalfi hot, garnished with additional chopped parsley if desired.