Spaghetti with Vongole

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

More precisely, spaghetti alle vongole is a beloved dish in the Italian region of Campania. This pasta with clams is traditionally prepared in two ways: white and red. White wine, good olive oil, garlic, and a bit of fresh herbs allow the vongole to shine in all their glory. If you need to add a pop of color to the dish, making it red, you can include tomatoes and fresh basil. Both variations are equally delicious, and it's impossible to say which pasta is better. The unique aspect of preparing this dish is that live clams in their shells open up during cooking. One rule applies here: the smaller the shells, the tastier and more aromatic they are. However, the larger they are, the less hassle and the more meat you get. You can use not only spaghetti but also linguine or vermicelli as the pasta.

Ingredients

Clams (Vongole) - 17.6 oz
Spaghetti - 5.6 oz
Olive Oil - 1 fl oz
Garlic - 1 clove
Mild Chili Spice - ½ pieces
Dry White Wine - 1 fl oz
Parsley - 0.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Rinse the clams. Soak them in very salty water; the water should taste similar to seawater. Leave the shells for 20 minutes, during which time they will clean themselves of any dirt and sand.

Step 3

Then transfer them to a bowl of clean, cold water for 10 minutes to remove excess salt. This step should only be done with fresh live clams; frozen ones do not require this preparation.

Step 4

Cook the spaghetti in boiling salted water. Boil for 2 minutes less than the package instructions.

Step 5

Heat olive oil in a large skillet.

Step 6

Sauté the garlic, sliced thinly, over medium heat, then add the chopped chili and cook until softened.

Step 7

Add the clams and wine to the skillet, increase the heat, and cover with a lid. Cook for 2 minutes, shaking the skillet every 20 seconds. Then remove the skillet from the heat and discard any unopened shells.

Step 8

Drain the water from the spaghetti, reserving about a cup of the water in a separate container. Add the spaghetti to the skillet with the vongole and toss well to coat them evenly with the sauce. If needed, add a little of the reserved pasta water.