Spaghetti with Chirlas

2

Easy

2h + 30min

In this recipe you will learn how to cook pasta with seafood, in this case we will do it with chirlas. The combination of seafood and pasta is undoubtedly the best option to surprise the palates of all your guests by presenting a typical dish from our Mediterranean coasts. Remember to wash the chirlas well, if you soak them for two hours it will be easier. Ingredients (2 servings)  

• half a kilo of chirlas
• 3 garlic cloves
• 50 ml white wine
• 50 ml water
• 1 bay leaf
• 2 ripe tomatoes
• 2 bird's eye cayennes
• 160 g La Moianesa spaghetti
• parsley
• black pepper
• olive oil
• salt
• sugar

Preparation (2 hours soaking chirlas + approx. 30 minutes cooking): 1. Wash the clams well to remove sand and dirt from the shells. Cover the chirlas with water and 2 teaspoons of salt. Let it rest for 2 hours in the refrigerator to expel the sand. 2. Drain the chirlas and rinse them under the tap. 3. In a frying pan, put a little olive oil, a clove of chopped garlic and a bay leaf. Sauté and add the water, white wine and chirlas. Cover and cook over high heat until the chirlas open. Reserve. 4. In a frying pan, sauté 2 cloves of minced garlic and two bird's eye cayenne peppers. When the garlic is golden, remove the cayenne peppers and add the grated tomatoes. Add salt and sugar to eliminate the acidity and cook until the tomato has reduced. 5. Strain the cooking water from the chirlas and add them to the pan. Boil for a couple of minutes and add the chirlas, parsley and ground pepper. Stir and reserve covered. 6. Boil the spaghetti for about 7 minutes or until al dente. Drain and put the spaghetti back in the pot. Pour the chirlas on top and stir. Serve hot Enjoy!