Clams in white wine with Iberian ham have an exquisite finish. Sherry wine is the right one for this recipe, as it goes well with seafood and ham, although the same result can be achieved with any fine white wine. It is important that the clams are fresh; they are so adaptable that they look great with an infinite number of ingredients.
This dish is light, tasty and satisfying. As a starter, accompanied by a simple garnish or even as a tapa, it is well received by diners who like the taste of seafood.
Prep Time: 10 minutes
Cook Time: 15 minutes
1 kg clams
100 ml olive oil
1 tbsp chopped garlic
1 shallots 6 sliced jamón Serrano, or cured ham
70 ml white wine
parsley for garnish
1. Boil the spaghetti according to packet instructions in plenty of of boiling water.
2. Heat olive oil in a large pot, Add the garlic and ham and fry until ham is crispy.
3. Add the clams and wine. Cover the pot and cook, shaking pot occasionally until the clams open, usually about 10 minutes.
4. Divide the spaghetti between 4 plates and spoon the cooked clams, jamón Sarrano and white wine mix over each, sprinkled with chopped fresh parsley and serve.