Spaghetti alle Vongole
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Spaghetti alle Vongole
One of the most beloved classics of Italian coastal cuisine, Spaghetti alle Vongole combines the delicate flavor of fresh clams with garlic, extra virgin olive oil, white wine, and parsley. Simple ingredients and careful preparation create a dish that captures the essence of the Mediterranean and the sea.
Servings4
Ingredienti
- 500 g fresh clams
- 320 g spaghetti or linguine
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves lightly crushed
- 120 ml dry white wine
- 2 tablespoons fresh parsley finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Place the clams in a bowl with cold salted water and let them soak for at least one hour to remove any sand. Rinse thoroughly.
- Bring a large pot of water to a boil and cook the pasta until very al dente.
- Meanwhile, heat the olive oil in a large skillet and gently sauté the garlic until fragrant.
- Add the clams and pour in the white wine. Cover with a lid and cook over high heat until the clams open, about 3 to 5 minutes.
- Discard any clams that remain closed.
- Remove the garlic and add half of the chopped parsley.
- Transfer the drained pasta directly to the skillet with the clams and their cooking liquid.
- Toss vigorously for 1 to 2 minutes, adding a little pasta water if needed to create a silky sauce.
- Finish with the remaining parsley and a light sprinkle of black pepper.
- Serve immediately.
Note
For an authentic Neapolitan-style preparation, avoid adding cheese.A small amount of chili pepper may be added for extra flavor.Linguine are traditionally preferred by many chefs because they hold the clam sauce exceptionally well.