Macedonian-style Clam Pasta

Ingredients

In this Macedonian adaptation of Spaghetti alle vongole, we incorporate traditional Macedonian spices and flavors to create a unique twist. The original Italian dish is known for its simplicity, with a sauce made primarily from garlic, olive oil, white wine, and clams. In the Macedonian version, we enhance the flavors by adding Macedonian spices and ripe tomatoes to the sauce, giving it a slightly richer and spicier taste. We alse have the original recipe for Spaghetti alle vongole, so you can check it out.

• 500g (1.1 lb) clams 500g (1.1 lb) clams
• 300g (10.5 oz) spaghetti 300g (10.5 oz) spaghetti
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 cup white wine 1/4 cup white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any sand or grit. Discard any clams that are open or damaged.
2. 2.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced tomatoes, chili flakes, paprika, and dried oregano to the pan. Cook for 5 minutes, until the tomatoes start to soften.
5. 5.
   Pour in the white wine and bring to a simmer. Add the clams to the pan, cover, and cook for 5-7 minutes, or until the clams have opened.
6. 6.
   Remove any clams that have not opened and discard them.
7. 7.
   Season the sauce with salt and pepper to taste.
8. 8.
   Add the cooked spaghetti to the pan and toss well to coat the pasta in the sauce.
9. 9.
   Serve the Macedonian-style Clam Pasta hot, garnished with fresh parsley.

Treat your ingredients with care...

• Clams — Make sure to rinse the clams thoroughly under cold water to remove any sand or grit. Discard any clams that are open or damaged before cooking.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili flakes according to your taste.
• Serve the Macedonian-style Clam Pasta with a squeeze of lemon juice for an extra burst of freshness.
• For a heartier meal, add some sautéed vegetables such as zucchini or bell peppers to the sauce.
• If you can't find fresh clams, you can use frozen clams or substitute with other seafood like shrimp or mussels.
• Don't overcook the clams, as they can become tough. Remove them from the heat as soon as they open.

Serving advice

Serve the Macedonian-style Clam Pasta in individual bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread to soak up the delicious sauce.

Presentation advice

For an elegant presentation, arrange a few whole clams on top of the pasta and sprinkle some additional fresh parsley for a pop of color. Serve it on a white or colorful plate to make the dish visually appealing.