{"id":39530,"date":"2021-11-08T17:18:25","date_gmt":"2021-11-08T17:18:25","guid":{"rendered":"https:\/\/graziamagazine.com\/us\/?post_type=articles&#038;p=39530"},"modified":"2021-11-09T14:25:26","modified_gmt":"2021-11-09T14:25:26","slug":"five-questions-for-yasmine-naghdi","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/us\/articles\/five-questions-for-yasmine-naghdi\/","title":{"rendered":"FIVE QUESTIONS FOR Yasmine Naghdi"},"content":{"rendered":"<figure id=\"attachment_39719\" aria-describedby=\"caption-attachment-39719\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39719\" src=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2021\/11\/Yasmine-Naghdi-as-Giselle-in-Giselle-The-Royal-Ballet-c-2018-ROH.-Photographed-by-Helen-Maybanks.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><figcaption id=\"caption-attachment-39719\" class=\"wp-caption-text\">Yasmine Naghdi as Giselle in Giselle, The Royal Ballet c 2018 ROH. Photographed by Helen Maybanks<\/figcaption><\/figure>\n<p>Yasmine Naghdi, a Principal Dancer for the Royal Ballet, was glorious this season as Juliet in choreographer Kenneth MacMillan\u2019s interpretation of Shakespeare\u2019s <em>Romeo and Juliet<\/em>.\u00a0 The dance critic in the British Theatre Guide wrote, \u201cNaghdi is gorgeous and faultless in whatever she does, and here she acts and dances Juliet to nuanced perfection.\u201d<\/p>\n<p>This week she opens in <a href=\"https:\/\/www.roh.org.uk\/\" target=\"_blank\"><em>Giselle<\/em><\/a>, dancing the title role in the iconic staging of the work by choreographer Peter Wright.<\/p>\n<p class=\"p1\">This week on November 10th she opens in\u00a0<span class=\"s1\"><i>Giselle<\/i><\/span>, dancing the title role in the iconic staging of the work by choreographer Peter Wright.\u00a0 She will dance the role again on November 20th and appear in the Royal Ballet&#8217;s streaming of the ballet on December 3rd. \u201c<em>Giselle<\/em> is one of those ballets we are forever striving to get right,\u201d she tells me when I meet her backstage at the Royal Opera House after a day of rehearsals and classes. \u201cIt\u2019s full-bodied.\u00a0 You have completely contrasting acts.\u00a0 In Act One, you are a human being and your are portraying a rather naive and provincial and weak character.\u00a0 A young girl, but very different than the role of Juliet.\u00a0 She is one who is wanting to trust and wanting to be loved and has a profound love of dance.\u00a0 So to portray that character and to get her right, she <em>needs<\/em> Albrecht.\u00a0 He\u2019s a stranger essentially but she falls for him.\u00a0 She wants to trust him but is hesitant but then gives herself over to him.\u00a0 Then it leads her discovering that he\u2019s actually engaged to a princess.\u00a0 That completely breaks her heart and she is someone who has the disposition of having a weak heart anyway. In our version, she dies of stabbing herself.\u00a0 She then appears in Act Two as a spirit.\u00a0 So there you have the contrast between human being and spirit.\u00a0 You have to make yourself feel otherworldly &#8211; like smoke lasting in the air &#8211; or your movements have to be very held and drawn out.\u00a0 There is a lot of jumping in both acts.\u00a0 <em>A lot of jumping<\/em>. So there is a lot of lower leg work that has to go into the preparation.\u00a0 But I find as it is a romantic ballet, it has a certain style.\u00a0 We are dancing this romantic ballet that was first done many years ago in 1841, so it still needs that style to come through.\u00a0 It is again just one of those ballets you are just striving to get right.\u00a0 There is that pinnacle moment of the mad scene that features in Act One and that\u2019s where you can play with it a bit\u00a0 and change it up. You can put your own flavor to that. But will one ever get it right?\u00a0 Yet that is the beauty of art: it\u2019s subjective.\u00a0 You might think this dancer did it so well and that one didn\u2019t , and vice versa.\u00a0 It is a challenging ballet.\u00a0 It is technically challenging but it is the emotion you bring across to the audience that is the biggest challenge.\u201d<\/p>\n<p>The other challenging roles for which Naghdi\u00a0 is known in the company where she has spent her entire career so far include, among others, Odette\/Odile (<em>Swan Lake<\/em>), Aurora (<em>The Sleeping Beauty<\/em>), Gamzatti (<em>La Bayad<\/em><em>\u00e8<\/em><em>re<\/em>), Kitri (<em>Don Quixote<\/em>), Tatiana (<em>Onegin<\/em>), Swanilda (<em>Coppelia<\/em>), Sugar Plum Fairy (<em>The Nutcracker<\/em>).<\/p>\n<p>Here are some of the other questions I asked the ballerina as we continued our conversation that day backstage at the Royal Opera House.<\/p>\n<p><em>I watched a few live streaming performances that the Royal Ballet performed in the empty Royal Opera House during the pandemic.\u00a0 But there is nothing like performing for a house filled with balletomanes.\u00a0\u00a0 How did the pandemic and the lockdown affect you as a dancer<\/em>?<\/p>\n<p>We\u2019ve all grown in the pandemic.\u00a0 We\u2019ve all become different people. I have a lot of personal growth during the time of the pandemic. In a good way, I\u2019d say.\u00a0 I have had a lot of positive growth and I am approaching things in a more positive way.<\/p>\n<p>I am always looking to reinvent myself as an artist &#8211; and as a person, I\u2019d say.\u00a0 But I find that the pandemic gave me time to take a step back and reflect on the things I was maybe making a big deal out of that I didn\u2019t need to make a big deal out of.\u00a0 I\u2019m a very worrisome person.\u00a0 I would always over analyze.\u00a0 I worried a lot about everything.\u00a0 I would worry about worrying.\u00a0 So I took the pandemic to take a step back to realize what\u2019s important and what\u2019s not important to worry about anymore &#8211; such as things that are not in my control which is often a lot in the ballet world.<\/p>\n<p>It seems so far I seem to be handling things a little better.\u00a0 I\u2019m trusting myself more &#8211; and that is a really hard thing for a dancer to do because we are so hypercritical.\u00a0 It\u2019s always, this isn\u2019t good and that isn\u2019t good and I slipped in that bit of the performance and <em>holding on to that<\/em>.\u00a0 When we were doing those performances of the triple bills we streamed during the pandemic time, if there were a little thing that would go wrong I would completely beat myself up about it.\u00a0 And get really upset.\u00a0 If the show went well, I\u2019d be okay fantastic I\u2019m moving on.\u00a0 I stopped and thought that is really a twisted way of looking at your work &#8211; to focus on the bad all the time.\u00a0 That comes from a perfectionist trait.\u00a0 But I\u2019m trying to kind of turn it around.\u00a0 If something bad happens, it\u2019s a moment in time.\u00a0 Don\u2019t focus on that.<\/p>\n<p>I think it is in the dancer\u2019s nature [because of always having another pair of eyes on us] to wish for positive feedback, to get that tap on the shoulder that we are doing the right thing.\u00a0 We want to know that.\u00a0 But as one grows older you have to try and find that for yourself. That\u2019s what I\u2019m trying to do.\u00a0 To get my own appreciation and to give myself a tap on the shoulder.<\/p>\n<p>That said, the ballet world is particular and the fans can be, well, fanatical &#8211; especially when we go to Japan.\u00a0 It\u2019s on a whole other level. When we come out of the stage door there are barriers to keep the people away.\u00a0\u00a0 It\u2019s humbling that they appreciate the work that we put in.\u00a0 It\u2019s a beautiful part of the job.\u00a0 I like meeting people after performances and hearing how I\u2019ve maybe moved them.\u00a0 There was one particular moment that stands out for me. There was a woman who was suffering from a lot of back pain. I met her after a performance and she was crying.\u00a0 I gave her a hug &#8211; this was pre-COVID.\u00a0 She told me she wanted to thank me because I had made her forget her pain.\u00a0\u00a0 \u201cYou gave me three hours in which I was not in pain,\u201d she told me.<\/p>\n<figure id=\"attachment_39720\" aria-describedby=\"caption-attachment-39720\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-39720\" src=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2021\/11\/Yasmine-Naghdi-as-Odette-in-Swan-Lake-The-Royal-Ballet-\u00a9-2018-ROH.-Photograph-by-Bill-Cooper.jpg\" alt=\"\" width=\"1024\" height=\"1536\" \/><figcaption id=\"caption-attachment-39720\" class=\"wp-caption-text\">Yasmine Naghdi as Odette in Swan Lake, The Royal Ballet c 2018 ROH. Photograph by Bill Cooper.<\/figcaption><\/figure>\n<p><em>Dancers are not just artists but also athletes.\u00a0 Your art is embedded in your body and thus it is art performed by young people.\u00a0 The stage is filled with the young &#8211; even the Principal Dancer ranks.\u00a0 You are young in a demanding and competitive world &#8211; much like professional sports &#8211; when you don\u2019t know yourself yet. Plus, you\u2019re always being choreographed which is basically being told what to do.\u00a0 So is one\u2019s maturity stunted in such a world or is one preternaturally mature for existing &#8211; even surviving &#8211; in it? <\/em><\/p>\n<p>It\u2019s a very interesting thing to look at because I got my first really big opportunity young to do the role of Juliet in <a href=\"https:\/\/www.youtube.com\/watch?v=FrJ8gxzkW2c\" target=\"_blank\"><em>Romeo and Juliet<\/em><\/a> when I was still a soloist.\u00a0 I was around 22.\u00a0 I feel like dancing that as a soloist and stepping into a Principal Dancer position was the perfect thing because of the role.\u00a0 She is so young herself and you have that natural effervescence.\u00a0 That natural youth and excitement.\u00a0 I think it worked really, really well for the role of Juliet.\u00a0 Each time I revisit it years later, I try to go back to the feelings I had when I first did it.\u00a0 So I think there is a beauty in youth and in seeing a young dancer onstage often unaffected with nerves.\u00a0 Usually you\u2019re less nervous when you\u2019re younger.\u00a0 You\u2019re really trying to prove yourself so you\u2019ve got that drive. And I think the change as one gets older is that the nerves start setting in because you think you have your position to uphold.\u00a0 You\u2019ve got more experience and with more experience you become more critical of yourself.\u00a0 It\u2019s an interesting circle, I\u2019d say. It\u2019s a pressure.<\/p>\n<p>The image I like to use is of a horse with its blinders on.\u00a0 I\u2019d say to myself, just have these blinders on and focus on yourself. Don\u2019t get distracted by all \u201cthe noise\u201d around you.\u00a0 Easier said than done.\u00a0 Like Baryshnikov said, \u201cYou\u2019re only in competition with yourself.\u201d<\/p>\n<p><em>So what is your background, Yasmine?<\/em><\/p>\n<p>I was born in London and grew up in West London around Kensington.\u00a0 I went to school at Hill House International.\u00a0 It\u2019s a school that has very funny uniforms.\u00a0 You see these kids walking around Sloane Square wearing these knickerbockers that are a bronzy color and jumpers that are bright yellow.\u00a0 They\u2019ve still got them. They haven\u2019t updated the costumes.\u00a0 Costumes?\u00a0 <em>Uniforms<\/em>.<\/p>\n<p>Naghdi is a Persian last name.\u00a0 My dad is Persian.\u00a0 He\u2019s not Muslim.\u00a0 He\u2019s Zoroastrian.\u00a0 My mother is Belgian.\u00a0 I\u2019m mixed heritage.\u00a0 My name is not typically British.\u00a0 It\u2019s funny though.\u00a0 I never paid much attention to being different [in the ballet world].\u00a0\u00a0 And I suppose I was.\u00a0 I think now we\u2019ve really got that conversation going. But I really never paid much attention to being different.\u00a0 Now I\u2019m quite proud of it, I\u2019d say.<\/p>\n<p>I have a bit of Georgian heritage as well.\u00a0 On my father\u2019s side they were all sort of high up generals in the army in Iran.\u00a0 Tehran, the capital.\u00a0 But they weren\u2019t religious.\u00a0 This was during the Shah.\u00a0 When the revolution happened they left Iran and he has not gone back.\u00a0 I have an uncle who still lives in Iran but the rest of my dad\u2019s family lives in Geneva, Switzerland.\u00a0 I spent my half-terms, my Easters, my summers\u00a0 either going to Geneva speaking French with that side of the family or going to Belgian and speaking Flemish with my mum\u2019s side of the family.<\/p>\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/CVnuIg4oJ23\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:500px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n<div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/p\/CVnuIg4oJ23\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\"> <\/p>\n<div style=\" display: flex; flex-direction: row; align-items: center;\">\n<div style=\"background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\"><\/div>\n<div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\">\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\"><\/div>\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\"><\/div>\n<\/div>\n<\/div>\n<div style=\"padding: 19% 0;\"><\/div>\n<div style=\"display:block; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\">View this post on Instagram<\/div>\n<\/div>\n<div style=\"padding: 12.5% 0;\"><\/div>\n<div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\">\n<div>\n<div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div>\n<div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div>\n<div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div>\n<\/div>\n<div style=\"margin-left: 8px;\">\n<div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div>\n<div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div>\n<\/div>\n<div style=\"margin-left: auto;\">\n<div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div>\n<div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div>\n<div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div>\n<\/div>\n<\/div>\n<div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\">\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"><\/div>\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"><\/div>\n<\/div>\n<p><\/a><\/p>\n<p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"><a href=\"https:\/\/www.instagram.com\/p\/CVnuIg4oJ23\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\" target=\"_blank\">A post shared by Yasmine Naghdi (@yasmine_naghdi)<\/a><\/p>\n<\/div>\n<\/blockquote>\n<p><script async src=\"\/\/platform.instagram.com\/en_US\/embeds.js\"><\/script><\/p>\n<p><em>Let\u2019s keep the conversation going about family.\u00a0 You recently got engaged.\u00a0 Before you were engaged to your husband-to-be, you were not only engaged with your work, but in some deeper way <\/em>to it<em>.\u00a0 It was the relationship in your life.\u00a0 It was, well, your partner.\u00a0 You were partnering with ballet itself.\u00a0\u00a0 Now another partner has, I presume, taken precedence.\u00a0 How has your engagement to be married changed your relationship to ballet?<\/em><\/p>\n<p>Hmmm.\u00a0 This is a nice thing to talk about.\u00a0 I would say, I feel really complete in my personal life.\u00a0 I feel I found my soulmate.\u00a0 And we\u2019ve made a step in a really lovely direction.\u00a0 I\u2019d say it gives me perspective.\u00a0 At the end of the day no matter what\u2019s happened onstage good or bad, I\u2019ve got my person there I can come home to and everything is all right.\u00a0 I think there is beauty in that kind of security.\u00a0 And it\u2019s nice to plan for the future as well.<\/p>\n<p>He\u2019s not a dancer.\u00a0 He\u2019s in finance.\u00a0 And being in the ballet world is an all-encompassing journey.\u00a0\u00a0 I think I\u2019ve kept myself mentally healthy by having a life outside of ballet.\u00a0 I like taking holiday.\u00a0 I like taking time out.\u00a0 I like switching off.\u00a0 Because by doing that, I recharge my batteries to come back and <em>love it <\/em>again. I think it\u2019s a very personal thing.\u00a0 Some people think they have to stay in it the whole time.\u00a0 I know back in the Balanchine days you were married to ballet.\u00a0 It was ballet or nothing.\u00a0 Back in MacMillan\u2019s time,\u00a0 too, you hear of stories of ballerinas giving up having a child because ballet was number one for them.\u00a0 I think it is wonderful that it is a much more open world now and accepting of life outside of dance.<\/p>\n<p>I\u2019m definitely a planner [regarding children] but, of course, I have to have an open mind because life sometimes throws some curveballs at you.\u00a0 One must be prepared for anything really.\u00a0 So having a life outside of dance helps.\u00a0 I\u2019d like to think when that time comes, I\u2019d hang up my ballet shoes &#8211; just not for a long time when it happens.\u00a0 I\u2019d like to think I will approach that in a really wholesome way.\u00a0\u00a0 I presume that having a child makes you grow as a person.\u00a0 You change.\u00a0 You\u2019re not the same person you were the year before. But I think you can bring even more weight to your work.\u00a0 And I\u2019ve heard that often dancers come back better than they were before they had a child.<\/p>\n<p>I\u2019m not worried about the gain of weight with a pregnancy.\u00a0 I\u2019ve been very blessed with a body that can take the strains of dance.\u00a0 I\u2019ve never had to watch my weight.\u00a0 I\u2019ve been very lucky having an awesome metabolism and having a really healthy relationship with food.\u00a0 <em>I love food<\/em>. My fianc\u00e9 is Italian.\u00a0 Pasta is my number one priority.\u00a0 My husband and I love cooking together. Usually one person likes to be alone cooking in the kitchen.\u00a0 But we love cooking together. I\u2019d say the favorite meal we love to cook together is <em>P<\/em><em>asta con le <\/em><em>V<\/em><em>ongole<\/em><em>* <\/em>which is a classic Italian dish.\u00a0 We change up who is the sous chef.\u00a0 Sometimes he\u2019s in charge.\u00a0 Sometime I\u2019m in charge.\u00a0 <em>La dolce vita <\/em>really features in my life.\u00a0 I love food.\u00a0 I love cooking.\u00a0 I love going to restaurants and all that comes with that.\u00a0 So I\u2019m not afraid of gaining weight when I know that time will come because I know that my body needs to do what it needs to do.<\/p>\n<p><em>When you do have children, your daughter or your son might want to go into the ballet.\u00a0 What advice would you give them as a prima ballerina and what advice would you give the as a mother? <\/em><\/p>\n<p>I discuss this in my mother\u2019s book.\u00a0 It\u2019s titled <em>Tears of a Ballet Mum <\/em>by Sabine Naghdi.<em>\u00a0 <\/em>It\u2019s coming out the end of November.\u00a0 So stay tuned for that.\u00a0 It is about tears of joy and tears of sadness.\u00a0 All kinds of tears.\u00a0 We have a conversation at the end of the book and she asks me the same question.<\/p>\n<p>I know what it takes and I know it\u2019s a hard journey.\u00a0 So I would obviously be wary and kind of make them aware of how hard it is.\u00a0 But or course if either my son or my daughter would want to pursue it and feels very strongly about it, I would support it in any way that I can. I would offer advice and offer my experience and hope that they would take on that advice. \u00a0But ultimately if a child comes to you and tells you they dream of doing something, who am I to tell them otherwise. I\u2019d like to think I would support them no matter what they would want to do.<\/p>\n<p>I am the first artistic person to emerge from my family, hands-down.\u00a0 I\u2019m a one-off.\u00a0 But I was completely encouraged and I would not be where I am without the support of my parents.\u00a0 When the question came of do we let Yasmine pursue this and who knows what will happen and is she following the right path and is her mind going to be okay, my mum was reading the Gelsey Kirkland autobiography which is a bit scary.\u00a0 My dad was very much, no, she\u2019s good at this and she\u2019s good at that and she needs to go to university and she needs to pursue another course.\u00a0 And my mum was a little bit more let\u2019s see and if she doesn\u2019t like it she can always do something else. But they ended up supporting me every step of the way. I\u2019ve never had a regret that I chose this path.<\/p>\n<div><b><i>Linguine alle\u00a0vongole<\/i><\/b>\u00a0<span class=\"mark7ro4deyxf\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">recipe<\/span>:<\/div>\n<div><\/div>\n<div><b>INGREDIENTS:<\/b><\/div>\n<ul type=\"disc\">\n<li>320-400\u00a0g\u00a0linguine\u00a0(11-14oz) or spaghetti<\/li>\n<li>800\u00a0g\u00a0fresh clams\u00a0(1.8lbs) about 200g\/7oz per person<\/li>\n<li>3-4garlic cloves\u00a0peeled and finely chopped<\/li>\n<li>1\u00a0peperoncino (red chili pepper) or dried chili flakes\u00a0(amount depends on your preference)<\/li>\n<li>Generous amount of olive oil\/extra virgin olive oil.<\/li>\n<li>1-2\u00a0handfuls\u00a0fresh parsley,\u00a0finely chopped.<\/li>\n<li>salt &#8211; to\u00a0add after cooking\u00a0the clams (the clams naturally add salt to the dish!)<\/li>\n<li>1\/2\u00a0glass\u00a0dry white wine<\/li>\n<\/ul>\n<div><\/div>\n<div><b>METHOD:<\/b><\/div>\n<div>&#8211; Ideally buy your clams in the morning, allowing them to soak in cold water throughout the day, add 2 teaspoons of salt, swirl them around every so often. They will release sand during this process (this is called \u2018purging the clams\u2019)<\/div>\n<div>&#8211; When you are ready to start cooking, rinse them in cold water, and get rid of the dirty water and any unwanted\u00a0broken shells.<\/div>\n<div>&#8211; Finely chop the peeled garlic and parsley. If using a whole fresh or dried red chili chop it finely too (if you wish,\u00a0remove the seeds to make it milder). Make sure you do not\u00a0touch your eyes or mouth after doing this, and wash\u00a0your hands well before continuing to cook.<\/div>\n<div>&#8211; Put a pot of water on the cooker to boil the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>. When it starts to boil add the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>. You do not\u00a0need salt as the\u00a0clams will already be salty.\u00a0Only cook your\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0for half the time that it says on the packet.<\/div>\n<div>&#8211; Whilst the water is boiling for the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>,\u00a0add a generous amount of olive oil to a second pot to heat up the chopped garlic,\u00a0chili, and parsley; once the garlic starts to brown, add the clams, cover with a lid, and cook over a medium to high heat until they have all opened up (takes about five minutes). Two minutes into cooking the clams, add 1\/2 a glass of dry white wine and continue to cook, shuffle the pot a few times, until all the clams have opened.<\/div>\n<div>&#8211; Take the pot off the heat and allow the clams to cool off. Then separate the meat from most of the clam shells, but\u00a0keep some intact in their shell for decoration.\u00a0Discard of the empty shells.<\/div>\n<div>Filter the liquid the clams produced. Don\u2019t discard it and keep the clam water (it holds a lot of flavour!)<\/div>\n<div>-Once you have\u00a0separated the clams from the shell, put the left over clam water three to four times\u00a0through a fine sieve, so that you\u00a0get rid of any sand or residue. This liquid will be used to further cook your\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0during the second half:\u00a0 it adds a lot\u00a0of flavour to the meal.<\/div>\n<div>-in a new pot, add olive oil, chopped parsley, garlic and chilli\/dried chilli flakes and begin to warm up-this is the base of your\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0once it\u2019s done in the boiling water.<\/div>\n<div>&#8211; Cook the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0(half the time it says on the packet.) Save some\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0water to add to the mix incase it looks a bit dry.<\/div>\n<div>Once the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0has cooked for half the time, don\u2019t \u2018drain the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u2019 simply transfer your cooked\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0from one pot into the pot with the \u2018soffitto\u2019(your garlic, chilli, parsley mix.)<\/div>\n<div><\/div>\n<div>Cook for the remaining time you needed to cook the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>, and slowly add in the clam water you\u2019ve previously put through a sieve, alongside that add some\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0water if you feel the\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0hasn\u2019t cooked through enough.<\/div>\n<div>\u00a0When you think your\u00a0<span class=\"markxkpj66fko\" data-markjs=\"true\" data-ogac=\"\" data-ogab=\"\" data-ogsc=\"\" data-ogsb=\"\">pasta<\/span>\u00a0is ready, add in the clams (those with shells as well as those without) cook for 3-5 minutes to warm up the clams.\u00a0Add more chopped fresh parsley and olive oil.<\/div>\n<div>-Turn off the heat and serve straight away, add more olive oil, cracked black pepper, salt to taste and pair with some fresh bread to mop up the juices, and a glass of crisp, dry white wine like Pinot Grigio.<\/div>\n<div>Buon appetito!<\/div>\n<p>&nbsp;<\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"author":29575,"featured_media":39642,"template":"","format":"standard","categories":[38,16],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.5 (Yoast SEO v20.4) - 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