Spaghetti alle vongole is definitely my favourite pasta dish 🙂 if I have to choose a kind of pasta I always choose spaghetti and if we combine it with seafood, then it’s a winner for me…
Although most of the pasta dishes we cook at home involve tomato sauce, when summer arrives I prefer more lighter food and try to avoid heavy sauces. So we choose simpler dishes where the pasta is mainly tossed in garlic and olive oil and sometimes with just a hint of fresh tomatoes.
When I visit my local fishmonger I always get fresh clams. It’s one of those ingredients that I don’t like to buy frozen as I think it looses the real sea flavour. The only think you have to remember is that fresh clams will still have sand in them. So you have to soak it in water for a while so the clams release it naturally.
I usually use it in recipes from my home country but this time my boyfriend suggested spaghetti alle vongole and I couldn’t resist 🙂 and when he offered to cook it for me – it felt even better…
Spaghetti alle vongole
- 1 kg of fresh clams in shell
- 175 ml water
- 175 ml dry white wine
- 250 g of spaghetti
- 4 tbsp olive oil
- 2 cloves garlic finely chopped
- 4 tbsp fresh parsley finely chopped
- Salt & pepper to taste
- Place the clams in a large bowl and cover with cold water. Add one table spoon of salt and let it soak for a few hours, changing the water at least 3-4 times.
- Drain and rinse thoroughly the clams. Place them in a pan with water and the white wine. Cover with a lid and cook over high heat for about 5 minutes, or until the shells open.
- Remove the clams of the pan with the aid of a skimmer, discarding any clam that is not open. Set aside.
- Strain the cooking liquid into a small pan. Bring to a boil and let reduce it by half. Season with salt and pepper. Remove from heat and set aside.
- Cook the pasta "al dente" in a large pan of boiling water seasoned with salt and a little olive oil.
- Meanwhile, heat olive oil in a casserole. Add the chopped garlic and sauté for 2 minutes, stirring constantly so the garlic doesn't burn. Add the chopped parsley and the cooking liquid from the clams. Cook it for a few minutes over a low heat.
- Add the cooked pasta to the saucepan with the garlic, as well as the cooked clams.
- Season with salt and pepper. Let it heat for about 3-4 minutes, stirring gently to the spaghetti stay warm and well coated with sauce.
- Distribute by deep dishes and serve immediately sprinkled with fresh shopped parsley