10,815 views
How to cook clams for 10 people For 10 people: INGREDIENTS: 1.2 kg of bronze-drawn spaghetti 1 kilo of clams 1 kilo of lupins 800 g of cherry tomatoes 1 coffee glass of white wine 100 g of chopped fresh parsley 2 cloves of garlic to open the clams 1 whole chilli pepper 1 clove of garlic for the sauce OPENING THE CLAMS AND LUPINS: 2 cloves of garlic 1 whole chilli pepper Plenty of extra virgin olive oil 1 coffee glass of white wine Pasta water 3 ladles 36-38 centimetre pan FOR THE SAUCE: 32-34 centimetre non-stick pan so the sauce doesn't dry out Previously chopped cherry tomatoes 1 clove of garlic Extra virgin olive oil to taste Fill the bottom A quarter of clam sauce Cook for 20-25 minutes on a low flame with the lid on, after 20 minutes turn off the heat and add shelled clams and all the rest of the clam and lupin broth. Stir in a 32-34 cm pan Add ladles of pasta cooking water, the sauce and stir in a drizzle of raw oil, a handful of clams and lupin beans and parsley. NB I obviously use the 38 cm pan to stir because I have experience in catering so with the large one I can fill 6 plates at a time. I used the 32 cm one for home use. In a restaurant everything is different. If there is only one cook, more pans are used to stir because we have more burners available. Otherwise, there are 2 cooks who stir the pasta and then pass it to other people. Allow them on the plates. There it is a little different from home use. I tried to make it as simple and easy as possible for you.