Italy · Italy

Pasta alle Vongole (Italian Clam Spaghetti)

Name: Pasta alle Vongole (Italian Clam Spaghetti)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italy
Ingredients: spaghetti 320 g; clams, scrubbed 800 g; garlic, sliced 15 g; dry white wine 150 ml; olive oil 60 ml; flat parsley, chopped 15 g; chilli flakes 2 g; fine salt 12 g

Spaghetti tossed with clams in a white wine and garlic broth.

35 minutes · 4 servings · Moderate

Pasta alle vongole is a coastal dish, and clams opened by a badly timed pan are the classic failure. Once the shells open, everything moves fast, because a clam left too long turns rubbery. The white wine goes in before the pasta, and the starchy water pulled back in at the end is what makes the broth cling instead of pooling.

Ingredients

spaghetti320 g
clams, scrubbed800 g
garlic, sliced15 g
dry white wine150 ml
olive oil60 ml
flat parsley, chopped15 g
chilli flakes2 g
fine salt12 g

Directions

1
Heat 150ml wine with the garlic; add the clams and simmer 5 minutes until they open.
the clams have opened
2
Lift the clams out, strain and reserve the broth.
3
Toss the spaghetti in olive oil, add the broth and simmer 9 minutes until al dente.
the pasta is al dente
4
Return the clams with parsley and chilli flakes and toss 3 minutes.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content