Italy
Spaghetti alle vongole — fresh clams
Spaghetti tossed with freshly opened clams, garlic, olive oil and parsley, without tomato.
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Italy
Spaghetti tossed with freshly opened clams, garlic, olive oil and parsley, without tomato.
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5 clear steps
Keep clams refrigerated until cooking. Discard cracked or broken shells and clams that do not close when tapped. Scrub according to the supplier instructions.
Bring the measured water to a boil and season with salt. Cook the spaghetti until al dente according to its package, initially about 7–8 minutes.
Meanwhile, lightly coat a wide pan with olive oil. Warm garlic and peperoncino for about a minute until fragrant, not burnt. Add the live clams and cover.
Cook initially about 8 minutes, shaking the covered pan occasionally. Continue until the clams open; discard any that remain closed. Do not add raw clams to the finished dish.
Drain the spaghetti and toss it with the cooked clams and their pan juices over low heat. Season lightly, scatter with parsley and serve immediately in six portions.
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