South Californian recipe

The Culinary Awards, in a project to rescue the gastronomy from Baja California Sur, will be inviting award-winning restaurants to participate in the recording of a video cooking a recipe from the book Gastronomy of Sapphires by Beatriz Macias. The recipe will become part of that restaurant’s menu, this will contribute to present diners with a representative dish of Baja California Sur and show the gastronomic variety, the international quality of the food and the service in Los Cabos.

A different restaurant will participate in every issue, this time special guest Andrés Bracamontes, executive chef of Bar Esquina & Sur Beach House, who was nominated for Best Chef in the 2018 Culinary Awards. And in 2019, Sur Beach House won the Cabo San Lucas Culinary Experience award.

Spaghetti with Clams

A recipe from Soledad Botello Velázquez ‘s kitchen | Puerto Adolfo Lopez Mateos

Serves: 6 people

Prep time: 35 minutes

Cook time: 35 minutes


  • 14.1 ounces spaghetti
  • 1.1 pounds clean clams (the local variety is Chinese clam)
  • 1.1 pounds scallops (the local variety is Catarina scallop)
  • 10 clean and chopped chocolata clams (large regional clams with brown shells)
  • 7 tablespoons olive oil
  • ½ cup of water
  • 3 garlic cloves, peeled and minced
  • 10.6 ounces cherry tomatoes roasted, peeled, and blended with a little water
  • 1 tablespoon of salt
  • 1 tablespoon of chopped parsley
  • ½ teaspoon freshly ground black pepper


  • Heat oil in a frying pan, add garlic and brown over low heat for 5 minutes
  • Remove the garlic from the heat, add tomato and stock, cook over low heat for 10 minutes.
  • Add clams, parsley and pepper
  • Cook for 5 more minutes and keep warm
  • Cook the spaghetti in enough boiling salted water, until al dente (should be cooked through, but still firm to the bite)
  • Drain. Pour the pasta into a hot bowl and mix with the sauce

Note: It is important to cook the pasta in the right pot. It should be big and tall so that it can hold enough water. It should be 1 quart of water per every 3 ounces of pasta. It takes a lot of water to maintain a constant temperature. The water is salted in proportion. One level tablespoon of coarse salt for every quart of water.

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