Spaghetti alle vongole
Spaghetti finished in the briny juices of fresh clams steamed open with white wine, garlic, chili and olive oil, scattered with parsley.
Method
- 1
Put the clams in a large bowl of cold, well salted water and leave them so they spit out any sand.
- 2
Drain and rinse the clams, throwing away any with broken shells or any that stay open when tapped.
- 3
Bring a large pot of water to the boil and salt it lightly, as the clam juices are salty.
- 4
Cook the spaghetti until about 2 minutes short of al dente.
- 5
Meanwhile, heat the oil in the frying pan over medium heat and add the garlic and chili.
- 6
Cook until the garlic is just turning golden.
- 7
Add the clams and the wine, cover and cook over high heat, shaking the pan, until the shells have opened.
- 8
Lift the clams into a bowl with tongs and throw away any that stayed shut. If the juices look gritty, pour them through a fine sieve and back into the pan.
- 9
Add the spaghetti and half the parsley to the juices and toss over high heat until the pasta is al dente and the liquid has thickened to a light sauce.
- 10
Return the clams to the pan and toss until hot.
- 11
Serve at once with the rest of the parsley scattered over.
Notes
- Taste before adding any salt to the sauce. The clam juices usually bring enough.
- Cheese is not served with this dish, as it masks the delicate taste of the clams.
Equipment
Large bowl, Large pot, Large frying pan or saute pan with a lid, Tongs, Fine sieve