Spaghetti alle Vongole - Italian Recipe

Spaghetti alle Vongole

🌍 Italian, Naples/Campania Difficulty: ●●●○○

The clams must be alive when they go into the pan. Discard any that refuse to open. Cook the spaghetti one minute short and finish it in the clam juices so it absorbs the brine. The bianco version — without tomato — is the standard in Naples.

Ingredients

• 400g spaghetti
• 1kg clams, cleaned
• 4 cloves garlic
• 150ml dry white wine
• Chilli flakes, parsley
• 5 tbsp olive oil

Method

1. Sautéing — Sauté garlic in oil; add clams and wine.
2. Covering — Cover; cook until clams open (3–4 min). Discard unopened.
3. Cooking — Cook pasta; toss with clam sauce and pasta water.
4. Garnishing — Garnish with parsley.

Tags: spaghetti, clams, garlic, dry white wine, chilli flakes · Source: Brittani's Almanac