Spaghetti alle Vongole in Rosso

Name: Spaghetti alle Vongole in Rosso
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 1 kg clams; 400 g cherry tomatoes; 2 garlic cloves; 1 tsp chili; 1 handful parsley; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti alle Vongole in Rosso hails from the sun-drenched Neapolitan coasts, where the sea's bounty meets the vibrant essence of the region's produce. Traditionally enjoyed at seaside trattorias or family tables, this dish captures the essence of a leisurely summer evening by the Mediterranean, infusing each bite with the spirit of its coastal birthplace.

The dish is a symphony of flavors, where the briny sweetness of clams mingles with the bright acidity of cherry tomatoes. A hint of chili adds warmth, while garlic and parsley lend their aromatic grace. The spaghetti, perfectly al dente, intertwines with the sauce, creating a harmonious balance that invites you to savor every mouthful.

Ingredients

400 gspaghetti
1 kgclams
400 gcherry tomatoes
2garlic cloves
1 tspchili
1 handfulparsley
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of fine sea salt until the water tastes like the sea. This will season the spaghetti as it cooks and enhance the overall flavor of the dish.
While waiting for the water to boil, rinse the clams under cold running water, scrubbing them to remove any sand or grit. Discard any clams that are open and do not close when tapped.
In a wide pan, heat a generous drizzle of olive oil over medium heat. Add 2 finely sliced garlic cloves and 1 teaspoon of chili, stirring until the garlic is golden and fragrant. This step infuses the oil with flavor, forming the base of your sauce.
Add 400 g of halved cherry tomatoes to the pan. Cook them until they start to soften and release their juices, creating a rich, red sauce. Taste and adjust with fine sea salt as needed.
Add the cleaned clams to the pan, cover with a lid, and cook until the clams open, releasing their juices into the sauce. This should take a few minutes. Discard any clams that remain closed after cooking.
Once the water is boiling, add 400 g of spaghetti and cook until just shy of al dente. Reserve a cup of the starchy pasta water before draining.
Transfer the spaghetti to the pan with the clam sauce. Toss everything together, adding reserved pasta water a little at a time to help the sauce coat the pasta and achieve a silky texture.
Chop a handful of parsley and sprinkle it over the pasta. Toss again to combine, ensuring the parsley is evenly distributed. Serve the Spaghetti alle Vongole in Rosso hot, allowing the flavors of the sea and tomatoes to shine.