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Spaghetti alle Vongole

Serves 4 to 6 Entree pasta, Pasta & Rice

Spaghetti alle Vongole

In the sun-drenched kitchens of Campania, Spaghetti alle Vongole is a staple that transcends seasons, making its way to the table whenever the sea gifts its freshest clams. This dish is an expression of simplicity and abundance, where olive oil flows freely and salt is pinched to taste, respecting the ingredients as they dance together in the pan.

When you taste Spaghetti alle Vongole, expect the briny sweetness of clams to meld with the warmth of garlic and the sharp kiss of white wine. The lush olive oil coats each strand of spaghetti, while fresh parsley adds a bright, herby finish. It's a dish meant to be savored, capturing the essence of the sea with every bite.

Ingredients

  • 400 gspaghetti
  • 1 kgclams — purged
  • 4 clovesgarlic — sliced
  • 120 mldry white wine
  • 4 tbspextra virgin olive oil
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Fill a large pot with water and bring it to a boil. Add a generous amount of fine sea salt to the boiling water, then add 400 g of spaghetti. Cook the spaghetti until it is al dente, which means it should be firm to the bite. Before draining, reserve about a cup of the pasta water, as this will be used later to adjust the sauce consistency.
  2. While the pasta is cooking, inspect 1 kg of clams, discarding any that are cracked or do not close when tapped. Rinse the clams under cold running water to remove any sand or debris. Set them aside.
  3. In a large, deep skillet or sauté pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Add 4 cloves of garlic, thinly sliced, and a pinch of peperoncino if desired, to the oil. Sauté until the garlic is fragrant and just beginning to turn golden, being careful not to let it burn.
  4. Add the cleaned clams to the pan, followed by 120 ml of dry white wine. Increase the heat to high and cover the pan with a lid. Allow the clams to steam until they open, which should take a few minutes. Discard any clams that remain closed after cooking.
  5. Once the clams are open, remove the lid and reduce the heat to low. Add the cooked spaghetti to the pan along with a small knob of butter. Toss everything together gently, allowing the pasta to absorb the clam juices. If the mixture seems dry, add a splash of the reserved pasta water to reach the desired consistency.
  6. Finely chop 3 tablespoons of flat-leaf parsley and add it to the pan. Toss the pasta once more to evenly distribute the parsley. Taste and adjust the seasoning with fine sea salt if needed.
  7. Transfer the spaghetti alle vongole to serving plates. Drizzle with a bit more extra virgin olive oil and finish with freshly cracked pepper to taste. Serve immediately, enjoying the flavors of the sea and the freshness of the herbs.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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