Spaghetti alle Vongole
By Groceree
Also known as Spaghetti with Clams · Vongole in Bianco
Clams steamed open in white wine, garlic and chilli, their juices tossed with spaghetti until glossy and finished with parsley and olive oil. No cheese, no tomato, no cream — a Neapolitan dish of a handful of things done right.
Last updated
- Servings
- 2 servings
- Prep
- 15 min
- Cook
- 15 min
- Total
- 1 h 30 min
Ingredients
clams1 kg
spaghetti200 g
extra virgin olive oil5 tbsp
garlic cloves3
dried chilli flakes1 pinch
dry white wine100 ml
flat-leaf parsley1 handful
salt3 tbsp
Instructions
- 01
Soak the for 1 hour in 1 litre of cold water with 2 tbsp of the so they spit out any sand, then drain. Throw away any that stay open when tapped.
- 02
Cook the in boiling water salted with the remaining for 2 minutes less than the packet says.
- 03
Meanwhile, thinly slice the and pick the leaves from their stalks, keeping both. Warm 4 tbsp of the in a wide pan with the , the and the stalks until the just turns pale gold.
- 04
Add the and , cover, and cook over high heat for 2 to 3 minutes, shaking, until the open. Discard any that stay shut and the stalks.
- 05
Drain the , keeping a cup of the pasta water, and add the to the .
- 06
Toss over high heat for 1 to 2 minutes, adding pasta water, until the juices thicken into a glossy sauce that coats the .
- 07
Chop the leaves and stir them in with a drizzle of the remaining . Taste, and add only if it needs it — the juices are already salty. Serve at once.
Notes
- Finish the pasta in the clam juices. That is where the flavour is, and the starch emulsifies it into a sauce.
- No Parmesan. Cheese with seafood is one of the firmest rules of Italian cooking.
Nutrition per serving
- Calories
- 730 kcal
- Protein
- 26 g
- Carbs
- 76 g
- Fat
- 36 g
Estimated from the ingredients.
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