Este prato de massa com conquilhas traz o sabor do mar para a sua mesa de uma forma simples, prática e irresistível. É uma receita cheia de frescura, onde as amêijoas combinam com um molho aromático de tomate, salsa e picante, perfeita para um almoço descontraído, com muitos aromas mediterrânicos.

Ingredientes

  • 400 gramas de amêijoas
  • 300 gramas de massa
  • 4 colheres de sopa de azeite
  • 1/2 cebola picada
  • 2 dentes de alho picados
  • 1 lata de tomates
  • 1 colher de chá de açúcar
  • 1 pimenta malagueta picada
  • 4 colheres de sopa de salsa
  • pimenta moída na hora
  • 50 gramas de queijo parmesão ralado
  • sal

Preparação

  1. Lave as amêijoas, jogue fora as que estão abertas. Seque na peneira.
  2. Cozinhe o macarrão al dente, seguindo as instruções na embalagem.
  3. Aqueça o azeite na frigideira, frite a cebola, o pimentão e o alho por cerca de 3 minutos, acrescente os tomates. Polvilhe com açúcar, pimenta e sal. Cozinhe até o molho engrossar.
  4. Adicione massa e mexa bem.
  5. Despeje 6 colheres de sopa de água em uma panela separada, coloque em amêijoas, deixe ferver até abrir cerca de 4 minutos. Escorra na peneira, remova as amêijoas fechadas.
  6. Transfira amêijoas abertas para a frigideira e misture com a massa.
  7. Sirva polvilhado com salsa e queijo parmesão.

Here’s the English version below — ready to shell-abrate real coastal flavour!

Pasta with Clams

Craving a dish that tastes like a seaside holiday? This pasta with clams is a celebration of simple ingredients and those sun-drenched Mediterranean flavours. Sweet clams, silky tomato sauce, and aromatic herbs come together in a comforting meal that’s fast to prepare but sure to impress. It’s the kind of recipe that’s spectacular for a weeknight but special enough to serve to guests.

Ingredients

  • 400g clams
  • 300g pasta (such as spaghetti or fusilli)
  • 4 tbsp olive oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tin of tomatoes
  • 1 tsp sugar
  • 1 fresh chili pepper, chopped
  • 4 tbsp fresh parsley
  • Freshly ground black pepper
  • 50g grated Parmesan cheese
  • Salt, to taste

Method

  1. Rinse the clams thoroughly and discard any that are already open. Drain in a sieve and set aside.
  2. Cook the pasta in plenty of salted boiling water until al dente, according to the packet instructions.
  3. Meanwhile, heat the olive oil in a large frying pan over medium heat. Sauté the onion, chili, and garlic for about 3 minutes until fragrant. Add the tinned tomatoes, sprinkle in the sugar, season with pepper and salt, and cook until the sauce thickens.
  4. Add the drained pasta to the pan and toss well with the sauce.
  5. In a separate saucepan, pour in 6 tablespoons of water, add the clams, and bring to a boil. Cover and cook for about 4 minutes or until the clams open. Discard any that remain closed.
  6. Transfer the opened clams to the frying pan and mix gently with the pasta and sauce.
  7. Serve immediately, sprinkled with chopped parsley and grated Parmesan cheese.

Variation: Use a splash of white wine when cooking the clams for an extra layer of flavour, or finish with a squeeze of fresh lemon juice and a drizzle of olive oil for brightness at the table.

Tip: You can swap the clams for mussels, or toss in a handful of prawns for added richness. For a touch more heat, sprinkle over chili flakes before serving.

This dish brings a little slice of the Portuguese coast right to your plate—enjoy every mouthful!