Spaghetti alle vongole (Spaghetti with Clam Sauce)

Name: Spaghetti alle vongole (Spaghetti with Clam Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 500 g 1 lb. spaghetti (or linguine, if you prefer); 1 kg 2 lbs. clams, the smallest you can find; 2-3 cloves of garlic; olive oil; A few sprigs of fresh parsley; salt and pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Course
Main Course, Soup
Cuisine
Italian

Spaghetti alle vongole (Spaghetti with Clam Sauce)

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

500 g 1 lb. spaghetti (or linguine, if you prefer)
1 kg 2 lbs. clams, the smallest you can find
2-3 cloves of garlic
olive oil
A few sprigs of fresh parsley finely minced
salt and pepper

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Instructions

Purge the clams of their sand by soaking them in very well salted water (I add a whole fistful of salt) for at least an hour before cooking.
Rinse off your clams and put them in a saucepan large enough to hold them all with lots of room to spare. Splash in some dry white wine, cover and turn the heat to high.
After a minute or two, uncover and mix the clams with a slotted spoon to see if they have opened. Once all of them have, then remove the saucepan from the heat and keep the clams and their juice warm.
In the meanwhile, being to cook your spaghetti in well salted water. While the spaghetti is cooking, gently sauté some crushed garlic cloves (I like to use 2 cloves per person for this dish) and a peperoncino in a generous amount of fruity olive oil and when the garlic is just beginning to turn color, add a few pomodorini (cherry or grape tomatoes), sliced in half lengthwise, to the oil. Allow them to sauté for just a minute or so, then using a slotted spoon, transfer the clams (still in their shells) into the skillet. Then gently pour over the clam juices, leaving any sediment behind in the saucepan.
Allow the clam juices to reduce a bit, mix well to season and reheat the clams. Add a handful of chopped parsley.
At this point, your pasta should be ready; if not, turn off the heat so that the clams do not overcook. When the spaghetti is cooked but still very al dente, add them to the skillet and mix well, simmering the spaghetti for a minute or two to allow them to absorb some of the juice without allowing the dish to dry out. Serve immediately.