Flat Leaf Parsley: benefits, nutrition facts and how to cook
Flat-leaf Parsley is a worldwide used herb with tiny stems and dark and flat leaves, with a fresh and rich flavour.
It is also known as Italian Parsley, and it is rich in essential oils. It has antimycotic, antiseptic, and anti-inflammatory properties; it is rich in vitamins, such as Vitamin A, Vitamin C, Vitamin K, and minerals, such as copper and potassium, and iron. Flat-leaf Parsley helps digest, and it is a palate cleanser.
Today we suggest a traditional Southern Italian recipe, originating from Campania, our region: spaghetti with clams; they have a unique taste thanks to Parsley!
Spaghetti with clams
- 350 grams of spaghetti pasta
- 1 kilogram of clams
- 1 small bunch of Parsley
- 1 garlic clove
- Sea salt q.s.
- Coarse salt q.s.
- Chilli Pepper q.s.
How to do
Start cleaning the clams and remove those already open or broken. To check that they have no sand inside, beat the clams against the sink or the cutting board; the ones you need won't open, while the clams with sand inside will. Wash the clams in a colander and put them in a bowl with coarse salt. Let them in there for 2 or 3 hours or until they let all the sand out.
Now, cook the garlic clove in a pan with extra virgin olive oil. Brown it and, after some minutes, add the clams. Add some chilli pepper, put the lid on the pan and cook for a while over medium-high heat.
When all the clams are open, turn off the heat immediately and remove the garlic. Meanwhile, cook spaghetti pasta in a pot with abundant boiling water. When fully cooked, take some water from the pot, drain the spaghetti and add to the pan with clams. Mix for a while and add a copious amount of chopped Parsley. Serve as soon as possible and enjoy your meal!