Experience the true taste of the Mediterranean with this classic Italian masterpiece. Our Spaghetti alle Vongole is an elegant study in simplicity, perfect for seafood aficionados. It features plump, tender clams tossed with perfectly al dente pasta, all bathed in a delicate sauce built on a fragrant foundation of fresh parsley and garlic. The result is a dish that feels both sophisticated and effortlessly simple.
Ingredients
- 400g Clams in Shells
- 500 g (1lb) Pasta Spaghetti
- 3 tbsp olive oil
- 2 garlic cloves sliced
- 2 tsp chilli flakes / red pepper flakes
- 2 tsp freshly squeezed lemon juice
- ¾ cup Dry White Wine
- 3 tbsp butter
- 2 tbsp fresh parsley finely chopped
- Sea Salt & ground black pepper to taste
Instructions
- If you're using whole clams (which is what I would suggest), make sure they are closed before cooking.
- Soak the clams in a large bowl of heavily salted water for 20-30 minutes. In this time, they should release any sand or sediment. After this time, rinse them well under cold water to wash off any sand and excess salt,
- Bring a large pot of salted water to the boil. Add the pasta and cook until al dente then strain and reserve 1 cup of cooking water.
- Steam the clams with a cup of wine or stock until they are open. If they do not open - discard
- Discard any clams that are still closed then set aside the remaining clams. The cooking liquid can be strained (there might be some sand/grit in the bottom of the pan) and added to the sauce for extra flavor.
- In a large skillet or pan, heat the olive oil over medium high heat.
- Add the garlic and chilli flakes and cook for a minute.
- Pour in the lemon juice and white wine then bring to a simmer.
- Add the clams and cook for 10 minutes until the sauce has reduced slightly.
- Add butter and allow to melt into the sauce then sprinkle over parsley and season with salt and pepper.
- Toss the sauce with cooked and drained pasta and a splash of the pasta water.