Do you like Spaghetti alle vongole?

Spaghetti alle vongole are a very popular Italian dish that you can make with few fresh ingredients.

If you have enjoyed this amazing recipe many times, you have probably noticed that there are slightly different ways to make it.

For example, you can make it with or without tomatoes, depending on your taste.

Either way, it’s delicious!

You might think that the preparation is long or complicated, but actually it is very easy.

You just need some time to wash clams thoroughly.

This is very important as clams are normally full of sand and other impurities and need to clean out for at least 8 hours.

What do you need to prepare spaghetti alle vongole?

300 g di spaghetti

1kg di vongole –> 1 kg of clams

100 ml di vino bianco –> 100 ml of white wine

peperoncino –> hot chili pepper

olio extra vergine d’oliva –> extra virgin olive oil

prezzemolo –> parsley

2 spicchi d’aglio –> 2 cloves of garlic

sale –> salt

Ready? Let’s start!

Put the clams in cold water and salt (70 g of rock salt for 1l of water) and leave for 8-12 hours.

Wash carefully and tap on a cutting board to make sure that there is no more sand.

Heat some extra virgin olive oil in a large pan.

Then add 1 clove of garlic and the clams at high heat, pour the wine and let it evaporate.

Cover until the clams open completely, it will take around 3.4 minutes.

Throw away clams that don’t open and put the other clams aside.

Filter their water as you will need it later.

Cook spaghetti in salted boiling water.

In the meantime brown a clove of garlic and some chili pepper in another pan, add the clams with their filtered water and let them flavour for a few minutes.

Finely chop the parsley and keep it aside.

Drain the spaghetti and put them in the pan mixing with the clams until the water drys.

Sprinkle with some parsley and serve hot!

If you want to try more Italian recipes follow this link.

Comments