Fox & Wit has collaborated with Jess at Enchanted Fandoms to bring you fun bookish inspired recipes every month. If you try any of these recipes, please feel free to share on Instagram and tag us at @foxandwit and @_enchanted_fandoms.
illustration by @angelaanimates
1 lb spaghetti
3.5lbs carpet-shell clams, cleaned
2 garlic cloves
1 bunch parsley
6 tbsp extra-virgin olive oil
1 pinch of crushed peppers
salt, to taste
Sauté the clams in two tablespoons of olive oil, together with one peeled and crushed garlic clove, and a small amount of previously washed and chopped parsley.
Cover with a lid, and cook over high heat until the clams open, shaking the pan from time to time.
Pluck the meat out of the clams, setting aside some of the clam shells for later, while discarding the rest.
Filter the cooking liquid. Sauté the remaining garlic clove in four tablespoons of olive oil.
Add the crushed peppers, clam meat, and the cooking liquid, and sauté for a few minutes.
Next, cook the spaghetti al dente, drain, and put them in the pan with clams, then mix everything well while still on the stove.
Plate and decorate with clam shells and parsley.
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