Spaghetti alle Vongole
Savor the ocean's bounty with spaghetti alle vongole, a perfect blend of pasta, clams, and garlic-infused goodness.
Ingredients
- 600 g spaghetti
- 2 kg vongole
- 3 tbsp olive oil
- 1 onion, very finely chopped
- 4 garlic cloves, thinly sliced
- 2 dl dry white wine
- 1 bunch parsley, coarsely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch chilli flakes
- 2 l water
How to make it
- Soak the vongole in cold water for 20 minutes, then rinse them well and discard any that are open and do not close when tapped.
- Bring the 2 l water to a boil with the salt, add the spaghetti and cook until al dente, then save some of the pasta water and drain the pasta.
- Warm the olive oil in a large pot over medium heat and soften the onion for 3 minutes until translucent and sweet.
- Add the sliced garlic and chilli flakes and stir for 30 seconds, just until fragrant, then pour in the white wine and let it bubble for 1 minute.
- Add the vongole, cover the pot and cook for 4 to 6 minutes, shaking the pot now and then, until the shells open and the juices run into the pan.
- Lift out any vongole that stay closed and discard them. Add the spaghetti, parsley and black pepper, then toss with a splash of the reserved pasta water until the strands are glossy and lightly coated.
- Serve the spaghetti in wide shallow bowls with the opened vongole scattered through the pasta and a little cooking juice spooned over the top.
