Spaghetti Alle Vongole
This clam pasta started off as a comfort food but now, it has become an Italian classic. Personally, I like the sweet and intense aroma of the perfectly cooked clams that reminds me of the sea.
Ingredients (4 people main course):
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
500g of small clams, preferably palourdes or carpet shell if available
100ml of dry white wine
1 small bunch fresh flat-leaf parsley, chopped
½ medium hot red chilli, finely chopped
½ lemon, finely zested
Spritz of juice
- Rinse fresh clams vigorously and scrub them under cold running water. Then, soak the clams in a large bowl of cold water and salt them generously. Leave them for a couple hours before rinsing to remove grit and sand.
- Add spaghetti to a saucepan of boiling water with a good pinch of salt and cook according to the instructions of the packet.
- In the meantime, while water for the spaghetti is boiling, heat olive oil and half of the butter in another large pan on medium. Reserve the remaining butter for later. Add in garlic and chilli. Stir everything around constantly and evenly.
- Increase heat on stove. Tip in clams and pour in white wine. Put the lid on the pan for a couple of minutes until most of the clams have opened. Pick out and discard clams that have not opened. Pick a minority of clam flesh out of their shells to make the dish more appealing.
- Drain and add the spaghetti to the clam sauce along with the remaining butter.
- Toss spaghetti with the sauce and leave it for a minute or two. Stir in chopped parsley, lemon zest and juice.
- Taste, season to perfection and serve.