Pasta & RiceDifficulty: easy

Spaghetti alle Vongole (Clams)

Name: Spaghetti alle Vongole (Clams)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: • 1 kg fresh clams (vongole/veraci); • 320 g spaghetti; • 30 ml extra virgin olive oil (+ drizzle to finish); • 2 garlic cloves (≈ 8 g), sliced; • 80 ml dry white wine; • 10 g parsley, chopped; • 2 g chili flakes (optional); • Pasta water: 3 L water + ≈ 90 g salt (30 g/L)

Neapolitan classic: spaghetti tossed with clams, garlic, white wine and parsley; bright, briny and glossy.

Prep Time

Cook Time

Servings

Ingredients

•• 1 kg fresh clams (vongole/veraci)

•• 320 g spaghetti

•• 30 ml extra virgin olive oil (+ drizzle to finish)

•• 2 garlic cloves (≈ 8 g), sliced

•• 80 ml dry white wine

•• 10 g parsley, chopped

•• 2 g chili flakes (optional)

•• Pasta water: 3 L water + ≈ 90 g salt (30 g/L)

Instructions

1Strain liquor: pass the pot liquid through a fine cloth/sieve; reserve.

2Cook spaghetti: boil 3 L water with ≈ 90 g salt; cook 1–2 min shy of al dente.

3Emulsify: in a wide pan combine strained clam liquor + 50–80 ml pasta water; add drained spaghetti and toss 1–2 min until glossy and emulsified (add more pasta water if tight).

4Finish: stir in parsley and clams; off heat, add a drizzle of olive oil; adjust salt if needed.

5Serve: immediately in warm bowls; black pepper to taste.