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Spaghetti with Clams, Saffron and Crispy Artichokes

Jun 15
2 min read

Updated: Jun 22

Spaghetti with Clams, Saffron and Crispy Artichokes

Story of the Dish

This is a luxury version of spaghetti alle vongole. The clams bring the sea, saffron adds a Sardinian golden perfume, and crispy artichokes bring texture and bitterness. It is elegant, Mediterranean and very different from the usual clam pasta.

This dish works because it balances sea flavor, floral saffron and crunchy vegetables.

Ingredients

Serves 4

400 g spaghetti / about 14 oz
900 g fresh clams / about 2 lb
2 artichokes, cleaned and thinly sliced
1 pinch saffron threads
2 garlic cloves
120 ml dry white wine / 1/2 cup
80 ml extra virgin olive oil / 1/3 cup
2 tablespoons parsley, chopped
Salt, to taste
Black pepper, to taste

Preparation

Clean the clams well and discard any that are open and do not close when tapped.

Thinly slice the artichokes. Fry or sauté them in olive oil until crispy. Set aside.

In a wide pan, warm olive oil with garlic. Add the clams and white wine. Cover and cook until the clams open.

Remove the clams and strain the liquid to remove any sand.

Return the clam liquid to the pan and add saffron. Let it infuse.

Cook the spaghetti in salted boiling water, but remove them 3 minutes before al dente. Save plenty of pasta water.

Transfer the spaghetti into the saffron clam sauce. Finish cooking in the pan, adding pasta water little by little. Toss until the starch emulsifies with the clam liquid and the sauce becomes glossy.

Add the clams back at the end.

Plate and finish with crispy artichokes, parsley, black pepper and olive oil.