Spaghetti alle Vongole

Ingredients:

1kg clams

350g of spaghetti

3 tbsp of extra virgin olive oil

3 garlic cloves, sliced

1/2 red chilli, deseeded and finely diced

80ml of white wine

1 handful of parsley, chopped

salt

Instructions:

Step 1:

Clean the clams by leaving to soak in heavily salted water (it should be salty enough to taste like sea water) for 20 minutes.

The clams will naturally filter out any grit and sand.

If they are particularly sandy, repeat the process with a fresh batch of salted water.

After this process, leave to soak in unsalted cold water for 10 minutes to rinse off any excess salt they have absorbed

Step 2:

Cook the spaghetti in salted boiling water until very al dente – about 2 minutes under the recommended cooking instructions

Step 3:

Heat the olive oil in a large frying pan with a lid.

Gently sauté the garlic slices and fresh chilli until soft but not coloured

Step 4:

Add the clams to the pan followed by the white wine.

Turn up the heat and cover with a lid

Step 5:

Give the pan a shake every 20 seconds, the clams should be cooked after 2 minutes or so.

Take the pan off the heat and discard any clams which haven’t opened, and any empty shells

Step 6:

When ready, drain the pasta, reserving a cup of the cooking water.

Toss the spaghetti through the white wine and clam sauce until well-coated, adding some of the reserved cooking water if needed

Step 7:

Stir through the fresh parsley and leave for a minute or two for the pasta to absorb the flavours.

Serve with a crisp glass of white wine

Notes:

Choosing Fresh Clams: Select fresh clams and ensure they are cleaned thoroughly to remove any grit or sand, enhancing the dish’s flavor.

Preparation for Clams: Soaking clams in heavily salted water mimics their natural environment, encouraging them to expel any impurities. Rinse with unsalted cold water afterward to remove excess salt.

Cooking the Pasta: Boil spaghetti until very al dente to retain texture. The pasta will finish cooking in the sauce, absorbing flavors from the clams and wine.

Flavor Base: Sautéing garlic and chili in olive oil provides a fragrant base for the dish without browning, maintaining a delicate flavor profile.

Adding Clams and Wine: Incorporate clams into the pan with white wine to create a flavorful broth. Covering the pan and shaking helps steam the clams quickly and evenly.

Discarding Unopened Clams: After cooking, discard any clams that remain closed, ensuring only fresh and fully cooked clams are served.

Combining Pasta with Sauce: Toss cooked spaghetti with the clam sauce, utilizing reserved pasta water to achieve the desired consistency and flavor infusion.

Finishing Touch: Stir in fresh parsley at the end to add a vibrant color and herbal note to the dish. Allow the pasta to absorb the flavors before serving.

Pairing with White Wine: Serve Spaghetti e Vongole with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the seafood and enhance the meal experience.

Enjoying the Dish: This classic Italian dish celebrates the simplicity of fresh ingredients and requires careful timing to ensure perfectly cooked clams and pasta. Serve immediately for the best flavor and texture.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of pasta instead of spaghetti?

Yes, you can use linguine, fettuccine, or other long pasta varieties for this recipe.

How do I know if the clams are fresh and safe to use?

Look for clams that are tightly closed or close when tapped.

Discard any clams that remain open or have broken shells.

What can I substitute for white wine in this recipe?

You can substitute chicken or vegetable broth for the white wine if preferred.

Is it necessary to soak the clams in salted water?

Yes, soaking the clams in salted water helps purge them of any sand or grit inside.

Can I prepare this dish without wine?

Yes, you can omit the white wine and use a bit of lemon juice or additional broth for flavor.

What should I serve with Spaghetti e Vongole for a complete meal?

Serve with a side salad, crusty bread, or garlic bread to complement the dish.

How do I adjust the saltiness of the dish if the clams are naturally salty?

Taste the dish before adding additional salt and adjust accordingly based on your preference.

Can I make this recipe ahead of time?

It’s best to prepare this dish just before serving to ensure the clams are fresh and pasta is perfectly cooked.

What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.

How can I enhance the flavor of this dish?

Experiment with adding a splash of fresh lemon juice or a pinch of red pepper flakes for added zest and spice.