Recipes
Spaghetti alle Vongole
Simple, fast, tasty.
Ingredients list:
- 4 cloves of garlic
- Handful of parsley (stems for infusing, tops for garnish)
- Chili flakes (to taste)
- As many clams as you want
- White wine (to taste)
- Spaghetti (200g)
- Extra virgin olive oil
- Pasta water (reserved)
Directions:
Difficulty: Medium
Feeds: 2 people
Cooking time: 30 minutes
- Prep the Clams: Rinse under cold water and scrub the shells. Let them soak until needed.
- Infuse the Oil: Heat olive oil in a shallow pan. Add parsley stems to infuse the oil, then remove the stems once fragrant.
- Aromatics: Add minced garlic (minced using a microplane) and chili flakes to the infused oil, sauté gently until fragrant, being careful not to brown the garlic.
- Cook the Pasta: Boil spaghetti until just before al dente.
- Cook Clams: Toss the clams into the pan, and pour in enough white wine to cover the bottom. Let them cook until the clams open.
- Combine: Add the pasta and reserved pasta water to the pan, stirring until it forms a glossy emulsion.
- Finish & Serve: Toss in chopped parsley tops and serve immediately, garnishing with extra parsley for a fresh finish.
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