My family has started the vacations officially at the beginning of August. Luckily for us this month started with a very nice weather, very warm sea and no tides at all. In one of his dives, my husband found by accident some clams, so he came out of the sea smiling and took the toy boat of the kids. I asked him why did he need that, but when he showed me the clams he had found I got so happy.
I told him, now go in again and provide our dinner ☺☺
My son saw the whole thing so he grabbed his diving tools too and went with his father in search of sea clams.
As a conclusion, the three-day clam fishing was turned into two delicious dinners of Spaghetti clams which to be honest I loved it so much
During one of their diving, they noticed a clump of clams at the bottom of the sea, like someone had a feast and left behind only the empty shells. In fact, this was what had happened; they surprised a sea snail having a feast feeding with clams.
Searching over the internet and after a brainstorming at the office I found that these snails, typical of Mediterranean Sea where edible. So it didn’t take that long for the boys to get back at diving. Lucky for them, the morning ebb had revealed a strip of sand and altogether some clams and clam-devouring sea snails.
Even though we’re in the 2018’s, it seemed to me like I was back in time, in the Patriarch era where the men provide the food by fishing & hunting and the women cook it.
I cooked the sea snails according to the suggestion of Adda’s All, so, boiled and served with chimichurri sauce, but a follower of mine suggested a recipe using pasta that you can read over my instagram posts.
[lt_recipe name=”Cooked sea snails and clam pasta” servings=”4 persons” prep_time=”15M” cook_time=”30M” total_time=”45M” difficulty=”Easy” summary=”Attention! You should leave the clams in sea water for about 24 hours. This way they will clean themselves from the sand.” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/08/cooked-sea-snails.jpg” ingredients=”;Clam Pasta:;• 1 kg clams;• 2 San Marzano tomatoes;• 1 garlic clove;• 1 bunch parsley;• 2 tbsp. olive oil;• Salt & pepper as needed;; Sea snails:;• 10-15 sea snails;• 1 bunch parsley;• 5-6 garlic cloves;• 3 tbsp. olive oil;• ½ lemon (juiced);• Salt & pepper as needed;” ]Start by cooking the sea snails. Rinse under the running water and boil them in high heat for about 20-25 minutes; In the meantime prepare the chimichurri sauce. Mince the garlic and chop the parsley. Add them to a mortar and pestle and crush them finely. Add the olive oil, lemon juice and season with salt and pepper accordingly. Set aside the sauce and drain the sea snails; Using a knife, take out the pulp from the snail shell and discard the tough base. Place all the pulp in the chimichurri sauce and let them sit for about 15 minutes; Get back to the clam pasta. Add the olive oil & garlic in a shallow pan. Place the washed clams and cover the pan. Cook until all the clams are opened and add the tomato pulp. Boil the pasta according to the package instructions, drain and pour them in the clam sauce; Shake the pan well to combine the flavours; Serve the clam pasta and sea snails with a glass of good wine.[/lt_recipe]
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