Italian cuisine · Fish & Seafood

Spaghetti alle Vongole

Spaghetti with clams in a white wine-garlic broth.

Ingredients · for 2 servings

• 300 g spaghetti
• 1 kg clams
• Garlic
• White wine
• Parsley
• Chili

Instructions

1. Soak the clams in cold salt water for 1 hr, rinse and discard any open ones.
2. Slice the garlic and chop the chili finely and sweat in plenty of olive oil at gentle heat for 1 min.
3. Add the clams and white wine, cover and steam over high heat for 4–6 min until the clams have opened; discard closed ones.
4. Cook the spaghetti in salt water very al dente and save some pasta water.
5. Add the spaghetti and a splash of pasta water to the clams and toss for 1 min until the sauce binds.
6. Serve with parsley and a thread of olive oil.