Pasta
Spaghetti with clams
Spaghetti alle vongole: fresh clams opened in white wine and garlic, with their juices soaking into the pasta.
- 55 min40 prep · 15 cook
- MediumDifficulty
- 560 kcalper serving
Ingredients
4 servings
- Spaghetti400 g
- Fresh clams1 kg
- garlic3 cloves
- Dry white wine100 ml
- chilli flakes1 pinch
- Olive oil5 tbsp
- Chopped parsley3 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the clams in cold salted water so they release any sand, then rinse.
- 2
Warm the oil with the sliced garlic and chilli in a large pan.
- 3
Add the clams and the wine, cover and cook until they open. Throw away any that stay closed.
- 4
Cook the spaghetti in salted water until just short of al dente.
- 5
Drain the pasta into the clam pan and toss over the heat so it absorbs the juices.
- 6
Sprinkle with parsley and serve at once.
Tips and questions
- How do I get rid of the sand?
- Soak the clams in cold salted water for 30–60 minutes, changing the water once, and lift them out instead of pouring.
- What if some clams don’t open?
- Discard them, along with any that were open and did not close when tapped before cooking.
- Can I add cheese?
- Italians don’t: cheese masks the delicate clam juice, which is the real sauce here.
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